Plush poached chicken meets fresh, herby mayonnaise in this satisfying summer salad If you cook the chicken in advance, keep it in the stock in which it has been poached until you want to serve it Credit : Haarala Hamilton Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    See more Published 28 May 2026 1:59pm BST The late American chef Barbara Tropp described the texture of perfectly poached chicken breasts as ‘plush’.…