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Poached Chicken Salad Recipe

Poached Chicken Salad

Poached Chicken Salad. Juicy, succulent chicken pieces poached in Coco Quench and fresh Tarragon and parsley makes a healthy, wholesome meal with baked leeks and new season tomatoes.
Course Main
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3 people
Author Kyrstie Barcak - A Fresh Legacy


  • 3 cups Pureharvest Coco Quench
  • 2 chicken breast fillets - 300-350 grams each
  • 3 sprigs fresh tarragon leaves
  • 3 grinds fresh pepper
  • 4 sprigs fresh parsley (includes stalks)
  • 1 lemon - zest and juice
  • 1 leek - quartered
  • 1 tablespoon olive oil
  • lettuce greens to serve
  • 250 grams tomatoes - quartered or chopped


  • 1/2 tablespoon Olive Oil cold pressed extra virgin
  • 1 tablespoon lemon juice (from lemon that the zest was used for earlier)


  1. Turn the oven on to heat to 160 degrees
  2. In a medium saucepan (sized to comfortably fit the two chicken breasts side by side) add the Coco Quench and over low/medium heat allow it to come just to boil.
  3. Turn off the heat and add the chicken breasts to the saucepan with the fresh tarragon, pepper, parsley and lemon zest and quickly cover with a lid. Let the pan stay on the warm burner, turned off for 30- 35 minutes until the chicken is cooked through.
  4. While the chicken is poaching add the quartered leek to a baking pan and roll in the olive oil to coat. Cook until nicely browned on top, 25 minutes.
  5. Combine the dressing ingredients in a bowl and whisk to combine
  6. While the chicken and leek are cooking lay out the salad greens onto serving plates with the tomatoes.
  7. Top with the poached chicken and baked leeks when they are cooked and then drizzle with a small amount of the olive oil and lemon juice and cracked pepper to serve.
  8. Enjoy!