Cold poached chicken steeped in a tomato and smoked garlic dressing with asparagus and new potato

Tasty poached chicken with a herby tomato and garlic dressing is served with a simple-to-make potato salad. Serve with pesto or sun-dried tomato bread for a summer weekend lunch party.


For the salad
For decoration

Preparation method

  1. Heat the stock in a deep frying pan and gently poach the chicken for 10-15 minutes. Place in a bowl.

  2. While the chicken is cooking, put the shallots, garlic and herbs into a blender and pulse until finely chopped.

  3. Add the tomato ketchup and slowly incorporate the oil, lemon juice and Worcestershire sauce. Blend until combined and season to taste.

  4. Pour the tomato and tarragon dressing over the chicken, leave to cool and marinate.

  5. Bring a large pan of salted water to the boil. Cook the new potatoes until tender. Drain and chill.

  6. Bring a large pan of salted water to the boil. Blanch the asparagus for 2-3 minutes. Drain and chill.

  7. Chop the shallots, dice the new potatoes and add the asparagus and snipped chives.

  8. Gently fold in the mayonnaise, season to taste and refrigerate.

  9. Remove the chicken from the dressing and put on a large serving plate or bowl. Pour over the dressing and spoon the potato and asparagus salad on to the plate.

  10. Finish with fried vine cherry tomatoes and basil leaves and serve.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 9 May

James Martin presents with help from chef Tom Kitchin and cookery writer Diana Henry.

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