Creamy Chicken, Cucumber and Corn Salad

Instructions

1. 1

   Use raw, boneless, skinless chicken breast. Without washing it, cut any thick breasts horizontally into pieces no thicker than 2 cm. Wash your hands and clean the knife, board and any surfaces that touched raw chicken before preparing the vegetables.

2. 2

   Arrange the chicken in a single layer in a 28 cm-wide, approximately 4-litre deep sauté pan. Add 1200 ml water and 0.5 tsp salt; the water should cover the chicken. Bring to a bare simmer over medium-high heat, about 8–10 minutes, then reduce to low. Cover and gently poach at approximately 90–95°C/194–203°F for 10–12 minutes, until the centre of every piece reaches 74°C/165°F on a clean food thermometer.

3. 3

   Transfer the cooked chicken to a clean plate and discard the poaching liquid. Let the chicken cool for 10 minutes, shred it with two clean forks, then spread it across the plate to release steam for another 5 minutes.

4. 4

   While the chicken cooks and cools, dice the cucumber, thinly slice the red onion, mince the garlic and chop the dill. Measure 250 g frozen corn kernels and let them thaw.

5. 5

   In a large serving bowl, whisk together the yogurt, mayonnaise, mustard, garlic, lemon juice, honey, remaining 20 ml water, remaining 0.5 tsp salt and black pepper.

6. 6

   Fold the chicken, cucumber, corn, onion and dill into the dressing until evenly coated. Divide into four portions and serve immediately. If saving any, refrigerate promptly in shallow covered containers at 4°C/40°F or below, within 2 hours of cooking, and use within 3–4 days.