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chicken mayonnaise salad with cos and asparagus
entrée for 6

the meat of 1 poached chicken — click here to go to poaching technique
2 bunches of thick stemmed (real) asparagus, tough ends snapped off, thinly diagonally sliced
1 medium red onion, peeled and finely chopped
1 tablespoon drained capers
12 cornichons, finely sliced
½ bunch dill, stalked, few sprigs reserved and rest chopped
6 hard boiled eggs, peeled, 4 sliced and 2 quartered
250ml lemon mayonnaise — lemon mayonnaise
1 large cos, washed and dried, larger leaves broken up, smaller leaves left whole

Blanche the asparagus very quickly in boiling salted water with a little extra virgin olive oil. Drain and refresh under cold running water.
Just before serving, put everything except the quartered eggs and whole cos leaves into a bowl. Season generously with salt and pepper and mix gently. Using the small cos leaves t make the salad look attractive plate the dish and garnish with the quartered eggs and serve.

tip — we also make this into a Russian salad, adding cooked carrot dice, green peas, finely chopped blanched beans and replace the dill with tarragon and add a tablespoon of whole grain mustard to the base mayonnaise. The cos is not added to the salad and only used as an edible garnish underneath the salad.
We also make a simple mushroom cream sauce making it fairly wet and stir the shredded chicken through just before serving it with pasta – one chicken will make enough sauce for 12 people. Make sure you toss the strained pasta into the sauce over low heat for a couple of minutes before serving. It just tastes so much better.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.