500gchicken breastscut into slices (1 cm thickness)
olive oilfor drizzling
ground black pepperto season
1/2fresh pineapplepeeled, cored, quartered and cut into thin slices (see notes)
2celery stalkscut into thin slices
1red appleunpeeled, cored and cut into thin slices
2spring onions/shallotstrimmed, and cut into thin slices
1orangepeeled and segmented (optional)
50gwalnutsbroken into pieces (optional)
Place water into mixing bowl. Place Varoma into position and weigh chicken into it. Sprinkle chicken with tarragon, drizzle with oil and season with salt and pepper, then secure Varoma lid and steam 8-10 min/Varoma/speed 4 or until chicken is cooked. Remove Varoma and set aside to cool. Rinse mixing bowl.
Place mayonnaise, lemon juice, sour cream, Dijon mustard, salt and pepper into mixing bowl and mix 5 sec/speed 6. Transfer into a bowl. Add cooled chicken and toss to coat.
Arrange watercress onto a serving platter. Top with pineapple, celery, apple, spring onions/shallots, orange segments (optional) and coated chicken with dressing. Sprinkle with walnuts (optional) to serve.
If pineapple isn't available or in season, you can replace it with red or green seedless grapes.
To save time, you can prepare your fruit and vegetables while your chicken is steaming.