Market Salad With Poached Chicken Recipes

POACHED CHICKEN FOR SALADS

Steps:

• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

MARKET SALAD WITH POACHED CHICKEN

Steps:

• Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it's fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)
• Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.
• Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.

POACHED CHICKEN (FOR CHICKEN SALADS)

Steps:

• Combine all in a 3 quart saucepan and bring to a boil.
• Reduce heat to a gentle simmer and skim.
• Whole breasts take 15-18 minutes while boneless breasts take 7-10.
• *Allow to cool in the liquid COMPLETELY.
• Drain and dice the chicken to use in salads or pot pies.
• Reserve poaching liquid as a stock.

NOODLE SALAD WITH POACHED CHICKEN AND PEANUT-LIME DRESSING

Steps:

• For the Poached Chicken:.
• Fill a large, deep pan with water and add the soy sauce, ginger, garlic, cilantro, lemongrass, salt and pepper and bring to a rolling simmer over medium heat.
• Add the chicken breasts and bring the liquid back to a boil. Cook for a few minutes, then remove from the heat, cover, and let stand for about 15 minutes, until the chicken is cooked through.
• Remove the chicken from the poaching liquid with a slotted spoon and set aside. Let cool and then shred with two forks. (Don't throw that liquid out! You've now got a beautiful broth - cover and bring to a rolling boil for at least 5 minutes (just in case) then strain and serve. Add chicken or any veggies you like.).
• For the Peanut-Lime Vinaigrette:.
• Put all ingredients in a blender or food processor and mix until fully combined and smooth. Set aside (can be made a few days in advance and stored in the refrigerator).
• For the Noodle Salad:.
• Meanwhile, put the rice noodles in a large heatproof bowl and pour boiling water over to cover. Allow to soak for 10 minutes, until the noodles are tender. Drain and rinse with cold water. Return to the bowl.
• Add the carrots, cilantro, mint, scallions, peanuts, shredded chicken, and half the peanut-lime vinaigrette and toss (alternately, substitute 4 cups shredded rotisserie chicken or sliced tofu, raw or cooked). Taste and add more vinaigrette as needed.