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poached chicken & herb salad

poached chicken & herb salad
Serves 4
This is one of my summer favourites! Play around with it - add whatever you have.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
  1. 2 cups chicken stock
  2. 2 limes
  3. 4 small chicken breast fillets
  4. 1 bunch coriander, sprigs removed
  5. 250g cherry tomatoes, halved
  6. 1 cup of bean shoots, trimmed
  7. 1 lebanese cucumber
  8. 2 long red chilies, thinly sliced
  9. 1/3 cup sweet chilli sauce
  10. 1 tbs fish sauce
  1. Combine stock with 3 cups of water in a frying pan. Slice 1 lime and add to stock. Bring mixture to a simmer over medium heat. Add chicken, cook for 10 - 15 minutes or until cooked through. Remove form heat and stand for 5 minutes. Remove chicken with a slotted spoon and transfer to a plate.
  2. Place herbs, tomatoes and shoots into a bowl. Halve cucumber lengthways. Remove seeds, slice diagonally and add to greens with chilli. Toss to combine.
  3. Whisk sauces together in a jug. Juice the remaining lime and whisk to combine.
  4. Slice chicken, serve with salad and top with dressing.
  1. The salad will keep for a day or two if you don't add the dressing.
  2. Serve the salad on a bed of mixed leaves to boost your green intake.
Adapted from Woollies Fresh Magazine
Adapted from Woollies Fresh Magazine
DIANA MILNES https://dianamilnes.com/

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