Lemon chicken and walnut salad

Detailed step-by-step description of how to cook the dish "Lemon chicken and walnut salad". Try it by all means

Recipe «Lemon chicken and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 small chicken breast fillets, 1 tbsp black peppercorns, 1 bunch asparagus, trimmed, thinly sliced diagonally, 4 celery sticks, thinly sliced diagonally, 1/3 cup walnut halves, toasted, coarsely chopped , 50g snowpea sprouts, 1/2 cup whole-egg mayonnaise, 1/4 cup lemon juice , 2 tbsp finely shredded tarragon.

Ingredients:

• 4 small chicken breast fillets 
• 1 tbsp black peppercorns 
• 1 bunch asparagus, trimmed, thinly sliced diagonally 
• 4 celery sticks, thinly sliced diagonally 
• 1/3 cup walnut halves, toasted, coarsely chopped 
• 50g snowpea sprouts 
• 1/2 cup whole-egg mayonnaise 
• 1/4 cup lemon juice 
• 2 tbsp finely shredded tarragon 

Instructions

1. Place the chicken and peppercorns in a medium frying pan. Cover with cold water and season with salt. Place over high heat and bring to a simmer. Cook for 10 minutes, or until just cooked through. Remove from heat. Set aside to cool. Transfer to a bowl, cover with plastic wrap and place in the fridge to chill. Coarsely shred.
2. Cook asparagus in a saucepan of salted boiling water for 1 minute or until bright green and crisp. Refresh under cold running water. Drain well.
3. Combine chicken, asparagus, celery, walnuts and snowpea sprouts in a large bowl and gently toss to combine. Spoon evenly among four airtight containers.
4. Combine mayonnaise, lemon juice and tarragon in a small bowl. Taste and season with salt and pepper. Place in an airtight container. Drizzle dressing over the salad to serve.