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PrintPoached Chicken and Fruit Salad with Mint Dressing
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.
![[+]](/images/uploads/recipes/2010/Nov/12/302_view.jpg)
Poached Chicken and Fruit Salad with Mint Dressing
2
boneless, skinless chicken breasts, filets removed
2
1
onion, small, quartered
1
1
carrot(s), small, peeled, cut in 2-inch pieces
1
1 stalk
celery, cut in 2-inch pieces
1 stalk
3 sprigs
parsley, fresh
3 sprigs
4
peppercorns
4
1/4 cup
celery, sliced
60 mL
1/2 cup
seedless grapes
125 mL
1/2 cup
pineapple chunks, well drained
125 mL
1 1/2 Tbsp
light mayonnaise
22.5 mL
1 pkg
low-fat plain yogurt
175 g
2 tsp
lemon juice
10 mL
1/2 tsp
honey
2.5 mL
1/8 tsp
white pepper
0.6 mL
1 1/2 tsp
mint, fresh, minced
7.5 mL
Preparation
Serves 2
Cook time :
40 min
|
Preparation time :
10 min
Poached Chicken and Fruit Salad with Mint Dressing
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.
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