Catering for the masses is made easier with this tasty chicken salad that has macadamia nuts for extra crunch.
- Bring a deep frying pan of water to the boil over medium-high heat. Add lemon, peppercorns, bay leaf and chicken. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until chicken is just cooked through. Transfer chicken to a plate. Allow to cool slightly. Cover and refrigerate until cold.
- Heat a non-stick frying pan over medium heat. Add oil and pancetta. Cook, stirring often, for 3 minutes or until light golden. Add macadamias. Cook, stirring often, for 2 minutes or until golden. Set aside for 15 minutes to cool.
- Make lemon mayonnaise: Combine mayonnaise, mustard and 2 teaspoons lemon juice in a bowl. Season with salt and pepper. Whisk until well combined.
- Shred chicken and place in a large bowl. Add pancetta mixture and tomatoes. Season with salt and pepper. Drizzle with lemon mayonnaise. Gently toss to combine. Toss through mizuna and basil. Serve.
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