Poached chicken, potato and radish salad

Recipes / Salads

Detailed step-by-step description of how to cook the dish "Poached chicken, potato and radish salad". Try it by all means

Recipe «Poached chicken, potato and radish salad» presented in category Recipes / Salads, to prepare this dish you will need no more 12 minutes. To make this dish at home by prescription from the author Gomer would need: 5 cups water, 1 brown onion, halved, 2 sprigs flat-leaf parsley, 6 black peppercorns, 2 chicken breast fillets , 400g kipfler potatoes, peeled, 1/2 cup natural yoghurt, 1 tbsp lemon juice , 2 tbsp chopped chives, plus extra to garnish, 1 tbsp hot water, 4 celery sticks, trimmed, cut into 4cm-long batons, 6 small radishes, trimmed, washed, thinly sliced, 1 bunch watercress, washed, leaves picked.

Ingredients:

  • 5 cups water 
  • 1 brown onion, halved 
  • 2 sprigs flat-leaf parsley 
  • 6 black peppercorns 
  • 2 chicken breast fillets 
  • 400g kipfler potatoes, peeled 
  • 1/2 cup natural yoghurt 
  • 1 tbsp lemon juice 
  • 2 tbsp chopped chives, plus extra to garnish 
  • 1 tbsp hot water 
  • 4 celery sticks, trimmed, cut into 4cm-long batons 
  • 6 small radishes, trimmed, washed, thinly sliced 
  • 1 bunch watercress, washed, leaves picked 

Instructions

  1. Place the water, onion, parsley, peppercorns and a pinch of salt in a large saucepan over medium heat. Bring to the boil. Add the chicken and cover with a lid. Remove from the heat and set aside for 30 minutes to poach. Remove chicken from the poaching liquid and set aside to cool. Thinly slice.
  2. Meanwhile, place the potatoes in a steamer basket over a saucepan of boiling water. Cook, covered, for 10-12 minutes or until tender. Refresh under cold running water, drain well. Set aside to cool slightly. Cut into 2cm-thick slices.
  3. Combine the yoghurt, lemon juice, chives and hot water in a small bowl.
  4. Place the potatoes, chicken, celery, radish slices and yoghurt dressing in a large bowl and gently toss to coat in the dressing. Divide the watercress between serving plates, top with chicken salad and sprinkle with extra chives to serve.