Poached Chicken, Lemon and Olive Salad

AuthorAnnabelle
RatingDifficultyBeginner

A super easy and healthier way to cook chicken .... poaching. This salad is a glorious combination of flavours.

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Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 3 chicken breaststrimmed of fat
 1 large lemonsliced
 1 red onionhalved, thinly sliced
 100 g pitted kalamata oliveschopped
 ½ cup basil leavesroughly torn
 350 g mixed baby salad leaves
What are we cooking today?
1

A versatile salad that is simple and delicious.

Getting started
2

Place chicken fillets in a saucepan and cover with cold water.

3

Bring to the boil over medium-low heat.

4

Cook for 10 to 15 minutes, until just cooked through.

5

Remove from heat and cover until cooled to room temperature.

6

Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds

7

Shred chicken flesh into a bowl and add the lemon mixture.

8

Combine chicken, onion, olives, basil and salad leaves in a large bowl.

9

Season with salt and pepper and serve.

Annabelle's tips
10

To avoid the leaves going soggy, don't combine until just before serving.

Capers and sweetcorn are a great additions to this salad.

Ingredients

 3 chicken breaststrimmed of fat
 1 large lemonsliced
 1 red onionhalved, thinly sliced
 100 g pitted kalamata oliveschopped
 ½ cup basil leavesroughly torn
 350 g mixed baby salad leaves

Directions

What are we cooking today?
1

A versatile salad that is simple and delicious.

Getting started
2

Place chicken fillets in a saucepan and cover with cold water.

3

Bring to the boil over medium-low heat.

4

Cook for 10 to 15 minutes, until just cooked through.

5

Remove from heat and cover until cooled to room temperature.

6

Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds

7

Shred chicken flesh into a bowl and add the lemon mixture.

8

Combine chicken, onion, olives, basil and salad leaves in a large bowl.

9

Season with salt and pepper and serve.

Annabelle's tips
10

To avoid the leaves going soggy, don't combine until just before serving.

Capers and sweetcorn are a great additions to this salad.

Poached Chicken, Lemon and Olive Salad
AuthorAnnabelleCategory, , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 3 chicken breaststrimmed of fat
 1 large lemonsliced
 1 red onionhalved, thinly sliced
 100 g pitted kalamata oliveschopped
 ½ cup basil leavesroughly torn
 350 g mixed baby salad leaves

Directions

What are we cooking today?
1

A versatile salad that is simple and delicious.

Getting started
2

Place chicken fillets in a saucepan and cover with cold water.

3

Bring to the boil over medium-low heat.

4

Cook for 10 to 15 minutes, until just cooked through.

5

Remove from heat and cover until cooled to room temperature.

6

Cook lemon slices in 1 cup of poaching water, in a small saucepan for 5 minutes or until soft. Discard any seeds

7

Shred chicken flesh into a bowl and add the lemon mixture.

8

Combine chicken, onion, olives, basil and salad leaves in a large bowl.

9

Season with salt and pepper and serve.

Annabelle's tips
10

To avoid the leaves going soggy, don't combine until just before serving.

Capers and sweetcorn are a great additions to this salad.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 168
% Daily Value *
Total Fat 5.2g8%
Saturated Fat 1g5%
Cholesterol 55mg19%
Sodium 264mg11%
Potassium 204mg6%
Total Carbohydrate 4g2%
Dietary Fiber 1.9g8%
Sugars 1.6g
Protein 23.7g48%

Calcium 4%
Iron 10%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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