Poached Chicken Salad
This recipe uses a beautiful dressing with lots of herbs that makes a wonderful salad, or sandwich filling. The salad starts with perfectly poached chicken and I am including that method here for ease. Perfectly poached chicken should be soft and tender, you can serve it just as it is warm with a beautiful sauce and vegetables. Or cool the poached chicken, then shred/ or dice it for salads and sandwiches, as in this recipe.
I love to serve this salad with a wild rice salad, or new potatoes and a big green salad. It is a wonderful Summer dish that can be made ahead so works wonderfully for picnics, BBQs or dinner in the garden. I hope you too will enjoy this very versatile recipe.
Poached Chicken Salad on rye bread
to poach the chicken
4 organic chicken breasts
2 carrots
1 celery stick
small handful of fresh parsley
small handful of fresh dill
1/2 teaspoon sea salt
cold water, to covet the chicken
To a pan add all the ingredients and the chicken breasts cover with cold water. Bring up to a boil. Lower the heat and simmer for around 15 minutes, covered with a lid slightly ajar/ or until the chicken is completely cooked and the juices run clear. Remove with a slotted spoon and cool. The poached chicken is now ready to use, or refrigerate in an air tight container.
to assemble the salad
1 poached chicken breast
1 heaped tablespoon mayonnaise, or yogurt/ or half of each
1/4 small red onion, finely diced
1 celery stick, peeled to remove the string bits and finely diced
sea salt + black pepper, to season
1 tablespoon chopped dill
1/2 tablespoon chopped chives
Shred, or cube the cooked poached chicken, add to a bowl with all the ingredients and combine. Check the seasoning and enjoy.