Poached Chicken Salad
November 11, 2014
I am new to the art of poaching meat. I call it an art not because it is difficult but because it is so sublimely gorgeous. Poaching has become my new favorite way of cooking chicken, testing the process using salmon is next on my list to try. I became interested in poaching after learning about it at Tamborine Cooking School in Queensland recently. In this meal, Tarragon and Pureharvest Organic Coco Quench make a creamy, lush combination that results in juicy, succulent chicken pieces ready for a salad of baked leek, fresh greens and new season tomatoes. I love the moist softness that poaching imparts, it tastes and feels like clean eating.
The other thing that I love about poaching chicken is that it is a low effort way to prepare and cook a family meal. Once the liquid has boiled the chicken sits quietly, with the heat turned off, in the liquid until the timer buzzer sounds and it is ready to slice and serve. No monitoring required. While the chicken gently cooks the other elements of the meal can be prepared and the kids can do their writing practice, homework, or whatever it is that needs to happen in the half hour that the chicken is absorbing the gorgeous flavor of the Coco Quench and fresh herbs.
This salad is healthy, fresh and wholesome. A lovely meal to enjoy as the days warm and we seek lighter family meal options. This salad may be enjoyed warm or cold.
My recipe for Poached Chicken Salad is as follows:
Are you a fan of poaching chicken or fish?
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