Poached Chicken Sandwiches With Peas And Radishes Recipes

POACHED-CHICKEN-SALAD SANDWICHES

Steps:

• In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
• Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

POACHED CHICKEN SANDWICHES WITH PEAS AND RADISHES

Steps:

• Preheat oven to 450 degrees. Combine 6 cups water, zest, and 2 teaspoons salt in a saucepan. Season chicken with salt and pepper; add to pan. Bring to a boil, then reduce heat to low; simmer until chicken is just cooked through and a thermometer inserted in thickest parts registers 155 degrees, about 10 minutes. Remove from heat; let cool in liquid 1 hour. Remove and pat dry. Thinly slice against the grain.
• Meanwhile. Bring a small pot of salted water to a boil; add English peas. Return to a boil; cook 1 minute. Drain; run under cold water. Pat dry.
• Brush bread with oil and season with salt and pepper. Place on a rimmed baking sheet; toast in oven until crisp and golden brown on edges but still soft inside, 10 to 12 minutes. Whisk together mustard and lemon juice. Whisk in oil in a slow, stead stream; season with salt and pepper. Toss 2 tablespoons dressing with English peas, snap peas, radishes, and mint.
• Spread each toast with 1 tablespoon Pea, Almond, and Ricotta Spread; top with chicken. Spread 1 tablespoon hummus over chicken on each. Top with some radish-and-pea salad, pressing down lightly to adhere, and serve alongside remaining salad, drizzled with more dressing.

ASIAN POACHED CHICKEN NOODLE

Steps:

• Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
• Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
• Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
• Serve soup with cilantro leaves, mint leaves, and chile on the side.