A Salad of Chicken, New Potatoes, Beans & Avocado with Herb Mayonnaise
Making a lovely light summer lunch, this is a favourite of the professional chef, Ali Bilton, who we interviewed for our Yorkshire Stories feature, and now it's a favourite of ours too!
Ali also makes this with locally grown asparagus when available, just replace the beans. In the main, this salad makes the most of what’s seasonally available and on our doorstep.
The herby mayo dressing uses our Yorkshire Rapeseed Oil and fresh herbs. If you would prefer, add the herbs to a good dollop of our Yorkshire Mayonnaise with Lemon for the required zing in this dish!
Perfect for picnics, use the baby lettuce leaves as a means to eat the salad!
200g fine beans, trimmed. Or choose asparagus if in season
450g baby new potatoes, scraped
1 ripe avocado, peeled and sliced
340g cooked chicken, shredded. See Our Top Tip below
1 little gem lettuce, washed
For the herb mayonnaise dressing
1 egg yolk
1 tsp caster sugar
1 tbsp lemon juice
1 tsp chopped parsley
1 tsp chopped chives, or a mixture of your favourite herbs
Cook the potatoes in salted water until tender and keep warm. Softly hard boil the eggs for about 8 minutes and then leave to cool before peeling and then cut into quarters.
Bring a medium pan of water to book and cook the beans for 1 minute until tender, and then rinse under cold running water to stop them cooking but not to cool completely.
For the herb mayonnaise whisk the egg yolk, caster sugar and lemon juice together, before slowly drizzling in the oil whilst still whisking to create an emulsion. Add the chopped herbs and season to taste.
Mix the chicken with most of the herb mayonnaise in a large bowl, before adding the beans, potatoes and sliced avocado and lightly toss together. Arrange the little gem leaves on a large serving plate, place the chicken mixture over the lettuce leaves, then dress with the egg quarters, drizzle over the remaining dressing. Serve to a grateful audience.
Our Top Tipp>If you don't have any leftover chicken, do like Ali does and poach your chicken fillets. Poach them in a large pan filled with water along with a splash of wine, tarragon, parsley and peppercorns for around 20 minutes.