The Ultimate Spring Chicken Salad with Jersey Royals and Basil Mayonnaise

This salad makes the most of the fantastic seasonal produce we have around this time of year. Don’t be scared of mayonnaise, especially if you have a blender – as long as you add the oil in a slow steady stream, you will triumph. There is ample, so be sure to finish it up in a first-class chicken baguette the following day. Avocado and crispy fried onions make a great addition to this salad.

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The components to the salad are as follows, build as you wish. Serves 2.


Preheat oven to 220°C. Add 2 handfuls of small jersey royals or new potatoes to a pan covered with salted water, bring to the boil and simmer for 10 minutes. Drain, place in a baking tray to dry out and squash roughly with a fork. Drizzle with a glug of olive oil and season generously with salt and pepper. Bake for 20-30 minutes until the edges are browned and crispy. Toss in 2 tbsp cider vinegar and add more salt if necessary.

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Steam 2 chicken breasts for 10-15 minutes (depending on size). Leave to cool slightly before slicing.


Add 2 large handfuls of watercress to bowls, make a dressing whisking together 2 tbsp olive oil with 1 tbsp sherry vinegar. Drizzle over watercress and season with garlic salt and pepper.

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Break off woody ends from 10 asparagus spears and toss in 1 tbsp olive oil, place over a hot griddle turning once until tender, then season.

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Basil Mayonnaise

Add one egg yolk, 1 tbsp white wine vinegar, 1 tsp Dijon mustard and 1 handful of chopped basil to a food processor, mix well then add 120ml olive oil in a thin steady stream with the motor running (or as you whisk continuously). Season the mayonnaise and add lemon juice to taste.

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