Poached Chicken, Lemon and Olive Salad

AuthorAnnabel
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 8 to 10 minutes or until just cooked through.

5

Remove from heat.

6

Cover and set aside for at least 2 hours or until cooled to room temperature.

7

Drain chicken, reserving 1/4 cup poaching liquid.

8

Shred chicken flesh.

9

Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft.

10

Drain and dice lemon rind and flesh. Discard seeds.

11

Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl.

12

Season with salt and pepper and serve.

Annabelle's tips
13

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

Capers are a great addition to this salad too.

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 8 to 10 minutes or until just cooked through.

5

Remove from heat.

6

Cover and set aside for at least 2 hours or until cooled to room temperature.

7

Drain chicken, reserving 1/4 cup poaching liquid.

8

Shred chicken flesh.

9

Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft.

10

Drain and dice lemon rind and flesh. Discard seeds.

11

Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl.

12

Season with salt and pepper and serve.

Annabelle's tips
13

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

Capers are a great addition to this salad too.

Poached Chicken, Lemon and Olive Salad
AuthorAnnabelCategory, , , 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 8 to 10 minutes or until just cooked through.

5

Remove from heat.

6

Cover and set aside for at least 2 hours or until cooled to room temperature.

7

Drain chicken, reserving 1/4 cup poaching liquid.

8

Shred chicken flesh.

9

Cook lemon slices in a small saucepan of boiling water for 5 minutes or until soft.

10

Drain and dice lemon rind and flesh. Discard seeds.

11

Combine chicken, reserved poaching liquid, lemon, onion, olives, basil and salad leaves in a large bowl.

12

Season with salt and pepper and serve.

Annabelle's tips
13

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

Capers are a great addition to this salad too.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 226
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Cholesterol 88mg30%
Sodium 430mg18%
Total Carbohydrate 2g1%
Dietary Fiber 2g8%
Sugars 1g
Protein 34g68%

* 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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