Poached Chicken Salad With Thinly Sliced Vegetables Recipes

MARKET SALAD WITH POACHED CHICKEN

Market Salad with Poached Chicken image

Make this Market Salad with Poached Chicken for a satisfying, healthy lunch.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 55m

Number Of Ingredients 20

Ingredients

1 1/2 cups dry white wine, such as Sauvignon Blanc
1 1/2 cups white vinegar
1 head garlic, halved horizontally
2 stalks lemongrass, halved lengthwise and pounded to lightly crush
1 1-inch piece fresh ginger
1 cinnamon stick
3 dried bay leaves
1 dried red chile pepper, such as chile de arbol or Thai bird chile
2 tablespoons coarse salt
2 chicken-breast halves (8 ounces each)
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/3 cup grapeseed or canola oil
1/8 teaspoon flaxseeds (optional)
Large pinch of dried chili powder, preferably New Mexican
Coarse salt
2 heads endive, preferably a mix of white and red, leaves separated
1 cup watercress leaves
1 cup baby chicory
1/2 watermelon radish, thinly sliced

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.

NECTARINE CHICKEN SALAD

Nectarine Chicken Salad image

When guests are coming for lunch or dinner in the warm summer months, I like to serve this attractive, colorful salad. The dressing is refreshingly tart. A neighbor shared the recipe years ago and I've passed it on many times.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lime juice
1 tablespoon sugar
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
1 garlic clove, minced
6 cups torn mixed salad greens
1 pound boneless skinless chicken breasts, cooked and sliced
5 medium ripe nectarines, thinly sliced

Steps:

In a jar with a tight-fitting lid, combine the lime juice, sugar, thyme, oil and garlic; shake well. , On a serving platter, arrange salad greens, chicken and nectarines. Drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 266 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 76mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 5g fiber), Protein 26g protein. Diabetic Exchanges

CHICKEN SALAD WITH CORN AND CILANTRO

Chicken Salad with Corn and Cilantro image

Categories Salad Sauce Chicken Lunch Corn Kosher Cilantro

Yield serves 4

Number Of Ingredients 15

Ingredients

1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
1/4 cup freshly squeezed lime juice (1 to 2 limes)
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Tabasco or other hot sauce
4 cups cubed poached chicken (page 230)
2 large ears yellow corn, kernels removed (about 1 1/3 cups)
1/2 cup chopped fresh cilantro
1/2 red bell pepper, diced
4 green onions (white and green parts), thinly sliced
2 jalapeño peppers, seeded and diced

Steps:

To make the dressing, whisk together the olive oil, vinegar, lime juice, chili powder, cumin, garlic powder, salt, black pepper, and hot sauce in medium bowl.
Add the chicken, corn, cilantro, bell pepper, green onions, and jalapeños, and stir well to coat. Serve cold or at room temperature.
Make Ahead
The salad will keep, covered, for up to 1 day in the refrigerator.

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