A great, healthy way to cook chicken with minimal effort or time. The chicken in turn pairs great with the lemon and tarragon. The yoghurt adds a zesty zing and the crunchy toasted walnuts are great for adding extra texture. Bringing the filling to work in a jar or Tupperware container avoids the dreaded soggy lunchtime sandwich.
1 free-range chicken breast, cut into 3 long strips
8-10 whole black peppercorns
2 small lemons
1 stick celery, very finely sliced
Small bunch fresh tarragon leaves, roughly chopped
1/2 cup Greek style, runny natural yoghurt
2 tbsp light mayonnaise
Salt + freshly ground black pepper
1-2 wholemeal wraps or 2-4 slices wholemeal/multigrain bread
Preheat oven to 180˚C (350˚F).
Scatter walnuts on a baking sheet and toast in the pre-heated oven for 10-12 minutes, remove, cool and roughly chop.
Half-fill a medium-sized saucepan with cold water. Season with a little salt and add in the whole black peppercorns along with the zest and juice of one lemon. Bring to the boil over high heat for 5 minutes to infuse flavours, and then add the chicken strips. Turn heat down to low, cover saucepan with lid and poach chicken for 10-12 minutes or until cooked through. Turn off heat. Remove chicken from pot and slice into bite-sized small chunks.
In a medium-sized bowl add the toasted walnuts; celery; chopped tarragon leaves; yoghurt; mayonnaise; zest and juice of remaining lemon and season to taste with salt and freshly ground black pepper. Add the chicken and coat thoroughly.
Place into an airtight container or jar and chill in the fridge over-night or until required.
Bring container to work, chill until lunchtime and serve in a wholemeal wrap or multi-grain bread.