Celery, apple and poached chicken salad

Loaded with tender poached chicken, this tangy salad is the ultimate side. With a mint buttermilk dressing, it’s a tasty combo of veggies, apple and walnut.

4 as a light meal


Note: + cooling & 1 hour chilling time



  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 2 cups (500ml) chicken stock
  • 1 bunch radishes, trimmed, thinly sliced
  • 1/2 bunch celery, pale leaves reserved, thinly sliced into ribbons
  • 60g pkt Coles Australian Baby Rocket
  • 1 green apple, thinly sliced
  • 2 tbs walnuts, toasted, coarsely chopped

Mint buttermilk dressing

  • 1/2 cup (125ml) buttermilk
  • 1/4 cup finely chopped mint
  • 2 tbs mayonnaise
  • 2 tsp Dijon mustard
  • 1 tbs lemon juice



Place chicken in a medium saucepan. Pour over the stock and top up with enough water to cover completely. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 15 mins or until the chicken is cooked through. Transfer to a plate and set aside to cool. Place in the fridge for 1 hour to chill.


To make the mint buttermilk dressing, combine the buttermilk, mint, mayonnaise, mustard and lemon juice in a small bowl. Season.


Thinly slice the chicken. Arrange on a serving platter with the radish, celery, celery leaves, rocket and apple. Drizzle with dressing and sprinkle with walnut.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.