Chicken Breast Salad (Poached Chicken & Yogurt Dressing)
Quick answer
Chicken breast is poached slowly at low temperature until fully tender through the center, then pulled apart along the grain and layered over crisp romaine.
What makes this special
- Slow-poaching chicken at a bare simmer ensures the breast remains moist and tender for hand-shredding.
- Poaching at a bare simmer then hand-shredding keeps every fiber moist
- Yogurt, mustard, and honey dressing adds gentle tang without richness
Key ingredients
Core cooking flow
- 1 Season 280 g chicken breast evenly with 0.5 tsp salt and 0.25 tsp pepper.
- 2 Lower chicken into simmering water and poach for 10 to 12 minutes.
- 3 Tear 120 g romaine into bite-size pieces, wash in cold water, and drain.
Chicken breast is poached slowly at low temperature until fully tender through the center, then pulled apart along the grain and layered over crisp romaine. Bell pepper brings mild sweetness and hard-boiled egg adds substantial richness to the bowl. The dressing combines plain yogurt, mustard, and honey into a coating that sits lightly on the lean chicken while contributing a steady tartness. Corn kernels scatter throughout, releasing a gentle sweetness with each bite and keeping the overall balance from tipping too sharp or too rich. A high-protein, clean-tasting salad that satisfies without heaviness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Season 280 g chicken breast evenly with 0.5 tsp salt and 0.25 tsp pepper.
Rest 10 minutes so the seasoning penetrates through.
- 2Control
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.
- 3Prep
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.
- 4Prep
Mix 3 tbsp plain yogurt, 1 tbsp mustard, and 1 tsp honey in a bowl until creamy.
- 5Heat
Place romaine and bell pepper in a bowl and arrange shredded chicken, 60 g corn, and halved boiled eggs in separate sections on top.
- 6Finish
Drizzle the dressing evenly over everything right before eating and toss to serve.
Adding dressing early will soften the greens.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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