Poached Chicken Salad With Chopped Vegetables Recipe

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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 Poached Chicken Salad with Chopped Vegetables

Ingredients Ingredient Checklist 2 Poached Chicken Breast halves, cut into 1-inch pieces 2 tomatoes, chopped 1 cucumber, peeled, halved lengthwise, and cut into 1/2-inch-thick pieces 1/2 cup fresh basil leaves, torn 1 head romaine lettuce, shredded Lemon Vinaigrette

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 Poached Chicken Salad with Chopped Vegetables

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Poached Chicken Salad with Chopped Vegetables

Ingredients

2 Poached Chicken Breast halves, cut into 1-inch pieces 2 tomatoes, chopped 1 cucumber, peeled, halved lengthwise, and cut into 1/2-inch-thick pieces 1/2 cup fresh basil leaves, torn 1 head romaine lettuce, shredded Lemon Vinaigrette

Directions

Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.

Reviews (11)

 Add Rating & Review     8 Ratings   5 star values:        1    4 star values:        0    3 star values:        4    2 star values:        2    1 star values:        1

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Reviews (11)

Add Rating & Review     8 Ratings   5 star values:        1    4 star values:        0    3 star values:        4    2 star values:        2    1 star values:        1

Add Rating & Review

8 Ratings 5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 1

5 star values: 1 4 star values: 0 3 star values: 4 2 star values: 2 1 star values: 1

Martha Stewart Member     Rating: Unrated       01/14/2009   what would you serve with this salad?  

Martha Stewart Member     Rating: Unrated       01/14/2009   Just in case you continue to have trouble: 1 teaspoon Dijon mustard 1 1/2 teaspoons finely grated lemon zest 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice Coarse salt and freshly ground pepper 6 tablespoons extra-virgin olive oil Mix altogether/shake until combined. Makes 1/2 C.  

Martha Stewart Member     Rating: Unrated       01/14/2009   NancyQ: When I first pulled up this webpage, I couldn't see the complete instructions but when I clicked on the link to "see more comments," the full set of instructions PLUS a link to "lemon vinaigrette" appeared. If clicking on the "see more comments" link doesn't reveal the additional information, search the MS website for "lemon vinaigrette."  

Martha Stewart Member     Rating: Unrated       01/14/2009   Sorry but I need to know how much of the dijon mustard, olive oil and lemon juice. How much zest also??  

Martha Stewart Member     Rating: Unrated       01/14/2009   I suggest adding ~1 tablespoon of vinegar (any type) to the water while poaching the chicken. It draws out nutrients from the chicken bones, making for a much more nourishing broth. It won't affect the flavor of the chicken much, if at all. If you have time, add the bones back into the broth after pulling off the meat to cook longer, thus getting even more nutrients. Broth is beautiful!  

Martha Stewart Member     Rating: Unrated       01/14/2009   This is what they used.....Dijon mustard, extra virgin olive oil and fresh lemon juice.  

Martha Stewart Member     Rating: Unrated       01/14/2009   i can't find the vinaigrette dressing recipe anywhere. ugh  

Martha Stewart Member     Rating: Unrated       01/14/2009   Did anybody get that vinaigrette recipe?  

Martha Stewart Member     Rating: Unrated       01/14/2009   I wish they added the recipe for the vinaigrette so it was right here.

Martha Stewart Member

Rating: Unrated 01/14/2009

what would you serve with this salad?

Rating: Unrated

Just in case you continue to have trouble: 1 teaspoon Dijon mustard 1 1/2 teaspoons finely grated lemon zest 2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice Coarse salt and freshly ground pepper 6 tablespoons extra-virgin olive oil Mix altogether/shake until combined. Makes 1/2 C.

NancyQ: When I first pulled up this webpage, I couldn’t see the complete instructions but when I clicked on the link to “see more comments,” the full set of instructions PLUS a link to “lemon vinaigrette” appeared. If clicking on the “see more comments” link doesn’t reveal the additional information, search the MS website for “lemon vinaigrette.”

Sorry but I need to know how much of the dijon mustard, olive oil and lemon juice. How much zest also??

I suggest adding ~1 tablespoon of vinegar (any type) to the water while poaching the chicken. It draws out nutrients from the chicken bones, making for a much more nourishing broth. It won’t affect the flavor of the chicken much, if at all. If you have time, add the bones back into the broth after pulling off the meat to cook longer, thus getting even more nutrients. Broth is beautiful!

This is what they used…..Dijon mustard, extra virgin olive oil and fresh lemon juice.

i can’t find the vinaigrette dressing recipe anywhere. ugh

Did anybody get that vinaigrette recipe?

I wish they added the recipe for the vinaigrette so it was right here.

All Reviews for Poached Chicken Salad with Chopped Vegetables

of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Poached Chicken Salad with Chopped Vegetables

of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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Recipe Summary#

Ingredients#

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Reviews (11)#

All Reviews for Poached Chicken Salad with Chopped Vegetables#

Gallery

Recipe Summary

Ingredients

Directions

Reviews (11)

All Reviews for Poached Chicken Salad with Chopped Vegetables