Chicken Breast Salad (Poached Chicken & Yogurt Dressing)
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Poached at a bare simmer and torn along the grain by hand, the chicken breast comes out in moist strands that mix easily with romaine and thin strips of bell pepper.
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A hard boil would dry it out; instead the heat goes off and the lid stays on so the meat finishes gently through the center. Plain yogurt with mustard and a little honey makes a creamy dressing without any oily sauce, while corn and boiled egg add sweetness and richness. Toppings go on in separate sections and get tossed only at the table. The dressing is kept on the side because poured on early it draws water from the romaine and pepper and leaves them limp.
Ingredients
Instructions
- 1
Season 280 g chicken breast evenly with 0.5 tsp salt and 0.25 tsp pepper.
Rest 10 minutes so the seasoning penetrates through.
- 2
Lower chicken into simmering water and poach for 10 to 12 minutes.
Turn off heat and steam covered for 5 more minutes. Shred by pulling along the grain.
- 3
Tear 120 g romaine into bite-size pieces, wash in cold water, and drain.
Slice 100 g bell pepper into 0.3 cm thin strips.
- 4
Mix 3 tbsp plain yogurt, 1 tbsp mustard, and 1 tsp honey in a bowl until creamy.
- 5
Place romaine and bell pepper in a bowl and arrange shredded chicken, 60 g corn, and halved boiled eggs in separate sections on top.
- 6
Drizzle the dressing evenly over everything right before eating and toss to serve.
Adding dressing early will soften the greens.
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