TARRAGON CHICKEN SALAD LOAF
Recipe Phillippa Cheifitz
4 skinless chicken breast
fillets (400g–500g) 2 cups chicken stock 1T tarragon vinegar a handful of fresh French tarragon leaves or 1t dried tarragon sea salt and black peppercorns ½ cup thick mayonnaise ¼ cup crème fraîche salt and milled black pepper,
to taste 1 ciabatta, country-style bread
or baguette soft butter lettuce leaves chives
Serves 4 Place the chicken in a saucepan with the stock, vinegar, tarragon, a little salt and a few peppercorns. Bring to a boil, cover tightly, turn off the heat and allow to cook and cool in the hot broth.
To make the filling, slice the cooled chicken fillets thinly, mix with the mayonnaise and crème fraîche, and season to taste.
Slice the bread horizontally. Sandwich the bread with the chicken filling, lettuce and chives. Slice across for serving.