More Gluten Free and Easy

To Make

Put the chicken breasts in a saucepan with water to cover, bring to the boil, then immediately reduce the heat to a very gentle simmer and poach for 5–7 minutes, depending on the thickness of the chicken. Put into a bowl with enough of the poaching liquid to cover and refrigerate until cooled. Steam the potatoes until soft, then cover and refrigerate until needed. Top and tail the beans and briefly blanch in boiling water, then place into a bowl of iced water to stop the cooking process. Refrigerate until needed. To make the dressing, put the boiled eggs, vinegar and mustard into the bowl of a food processor. Process to a smooth paste, scraping down the side of the bowl. Then, with the motor running, slowly add the olive oil. Add the tarragon and pulse briefly. Pour the dressing into a bowl, cover with plastic wrap and refrigerate for at leastthree hours. To assemble the salad, slice the drained chicken into bite-sized pieces. Chop the steamed potatoes and blanched beans into smaller pieces if necessary. Put the chicken, potatoes, beans and onion into a large bowl and pour over the dressing. Toss gently to mix, season with salt and freshly ground black pepper to taste, then serve on a bed of chopped lettuce or rocket. Serves 4 as a main-course salad.

Tip:
It’s a good idea to steam the potatoes rather than boil them, as boiling can make the potatoes too wet.

Recipe and image from More Gluten Free and Easy by Robyn Russell, published by Murdoch Books, RRP: $34.95.