Recipe
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.
Contributed By: Chicken Farmers of Prince Edward Island
Ingredients
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
Instructions
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.