Poached chicken salad

Cooking Salads Poached chicken salad

We all love chicken, so heres one fabulous way with your poultry fare.

Lables: Fish free Gluten free Shellfish free Wheat free
  1. Place chicken in a large saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 5 to 7 minutes or until almost cooked through. Remove from heat. Stand for 5 minutes. Remove chicken from pan. Cool. Slice.
  2. Combine mayonnaise, yoghurt, chutney, curry powder and chives in a bowl.
  3. Arrange lettuce leaves, nectarine, cucumber and chicken on a large plate. Drizzle with dressing. Sprinkle with almonds. Serve.

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2 chicken breast fillets
3/4 cup whole-egg mayonnaise
1/4 cup Tamar Valley Greek Style Yoghurt
1 tbsp mango chutney
1 tsp curry powder
2 tbsp finely chopped fresh chives
2 baby cos lettuce hearts, leaves separated
2 medium nectarines, cut into wedges
2 Lebanese cucumbers, finely chopped
1/4 cup flaked almonds, toasted

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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