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Gallery Poached-Chicken Salad with Thinly Sliced Vegetables Recipe Summary Servings: 6

Ingredients For the Poached Chicken 4 cups water 3 cups dry white wine 3 bone-in chicken breasts (8 ounces each), skin on fennel fronds (from 1 bulb) 5 sprigs tarragon 2 tablespoons coarse salt 2 tablespoons whole coriander seeds (optional) 5 whole black peppercorns (optional) For the Vinaigrette 1/4 cup extra-virgin olive oil 3 tablespoons white-wine vinegar, preferably tarragon Coarse salt and freshly ground pepper For the Salad 2 heads Boston or other butterhead lettuce, leaves separated and torn 3 medium carrots, peeled into ribbons 8 baby turnips, peeled and very thinly sliced 1 medium fennel bulb, trimmed, cored and very thinly sliced 1 small apple, cored and cut into matchsticks 1/4 cup fresh tarragon

Gallery Poached-Chicken Salad with Thinly Sliced Vegetables

Recipe Summary Servings: 6

Poached-Chicken Salad with Thinly Sliced Vegetables

Poached-Chicken Salad with Thinly Sliced Vegetables

Poached-Chicken Salad with Thinly Sliced Vegetables

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 4 cups water 3 cups dry white wine 3 bone-in chicken breasts (8 ounces each), skin on fennel fronds (from 1 bulb) 5 sprigs tarragon 2 tablespoons coarse salt 2 tablespoons whole coriander seeds (optional) 5 whole black peppercorns (optional)

  • 1/4 cup extra-virgin olive oil 3 tablespoons white-wine vinegar, preferably tarragon Coarse salt and freshly ground pepper

  • 2 heads Boston or other butterhead lettuce, leaves separated and torn 3 medium carrots, peeled into ribbons 8 baby turnips, peeled and very thinly sliced 1 medium fennel bulb, trimmed, cored and very thinly sliced 1 small apple, cored and cut into matchsticks 1/4 cup fresh tarragon

Directions

Make the poached chicken: Bring water, wine, chicken, fennel fronds, tarragon, salt, coriander, and peppercorns if desired, to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Cover, and let stand for 35 minutes to cook chicken through. Shred chicken; discard skins and bones.

Make the vinaigrette: Whisk together oil and vinegar, and season with salt and pepper.

Make the salad: Combine lettuce, vegetables, apple, and tarragon in a large bowl. Add chicken. Drizzle with some vinaigrette, and toss. Serve remaining vinaigrette on the side.

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All Reviews for Poached-Chicken Salad with Thinly Sliced Vegetables

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All Reviews for Poached-Chicken Salad with Thinly Sliced Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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