Poached Chicken and Fruit Salad with Mint Dressing

Prep Time: 10 min
Cook Time: 40 min
Serves: 2

The poached chicken in this recipe serves up loads of flavour, thanks to a spice-infused poaching liquid. Combined with yogurt dressing, this chicken salad makes an elegant and delicious lunch.


2 boneless, skinless chicken breast(s), filets removed
1 onion(s), small, quartered
1 carrot(s), small, peeled, cut in 2-inch pieces
1 stalk celery, cut in 2-inch pieces
3 sprigs parsley, fresh
4 peppercorns
1/4 cup (60 mL) celery, sliced
1/2 cup (125 mL) seedless grapes
1/2 cup (125 mL) pineapple chunks, well drained
1 1/2 tbsp (25 mL) light mayonnaise
1 pkg low-fat plain yogurt
2 tsp (10 mL) lemon juice
1/2 tsp (2.5 mL) honey
1/8 tsp (0.5 mL) white pepper
1 1/2 tsp (7.5 mL) mint, fresh, minced


1 Put first 6 ingredients in a saucepan. Add just enough water to barely cover chicken breasts.
2 Bring to a boil, then reduce heat and simmer for 30 minutes.
3 Remove chicken breasts and let cool to room temperature.
4 Discard vegetables and liquid.
5 Cut chicken into bite size pieces and put in a bowl. Add celery, grapes and pineapple.
6 Whisk together dressing ingredients and pour over chicken and fruit.
7 Gently toss to mix then refrigerate until needed. Mound salad on lettuce leaves to serve.