- Serves: 4
- Recipe Category: Pasta, Poultry chicken
-
Products in this recipe:
Liquid Chicken Stock, Masala Spice, Creamy Honey Mustard Dressing
You Will Need:
Method:
Bring the water and Chicken Stock to the boil. Season chicken generously with Masala Spice, add the chicken breasts to the stock and turn the heat to low. Cover and cook for 5 minutes only. Turn the chicken, replace the lid on the pan, remove the pan from the stove and leave the chicken in the stock to cool for 10 minutes.
Toss the celery with the spring onions and apples. Slice the chicken across the grain into 5 mm thick slices. Return it to the stock to soak up moisture for 5 minutes. Drain and toss the chicken and noodles in Honey Mustard Dressing. Fold in celery, apples and spring onions.
Place salad greens around edge of plate and pile chicken in the middle. Sprinkle over nuts. Serve with crusty bread and butter, and a Late Harvest Wine, well chilled.
Chicken Noodle Salad
Any leftover cooked meat e.g. Turkey, Lamb or Beef can be used in place of the poached chicken.- Serves: 4
- Recipe Category: Pasta, poultry chicken
-
Products in this recipe:
Liquid Chicken Stock, Masala Spice, Creamy Honey Mustard Dressing
You Will Need:
Method:
Bring the water and Chicken Stock to the boil. Season chicken generously with Masala Spice, add the chicken breasts to the stock and turn the heat to low. Cover and cook for 5 minutes only. Turn the chicken, replace the lid on the pan, remove the pan from the stove and leave the chicken in the stock to cool for 10 minutes.
Toss the celery with the spring onions and apples. Slice the chicken across the grain into 5 mm thick slices. Return it to the stock to soak up moisture for 5 minutes. Drain and toss the chicken and noodles in Honey Mustard Dressing. Fold in celery, apples and spring onions.
Place salad greens around edge of plate and pile chicken in the middle. Sprinkle over nuts. Serve with crusty bread and butter, and a Late Harvest Wine, well chilled.