Poached chicken folded into a lemony avocado-oil mayo with celery and herbs, scooped into lettuce leaves.
Ingredients
- 700 g chicken breasts (or leftover roast chicken, diced)
- 150 g avocado-oil mayonnaise
- 30 g lemon juice, plus the zest of 1 lemon
- 3 celery stalks, finely diced
- 2 green onions, sliced
- Fresh dill or parsley, chopped
- 5 g sea salt
- Black pepper
- 1 head butter lettuce, leaves separated
- Cucumber spears, to serve
Click an ingredient once it's in the bowl.
Method
- If starting with raw chicken: cover the breasts with water, bring to a bare simmer, then turn off the heat and leave the lid on 15 minutes. Gentle heat is why poached chicken stays juicy.
- Dice the chicken and fold it into the mayo, lemon juice and zest, celery, green onions, herbs, salt, and pepper.
- Taste — it should be noticeably lemony.
- Scoop into lettuce leaves and serve with cucumber spears.
Notes
- Avocado-oil mayo keeps the seed oils out; check the jar's ingredient list — it should read like food.