Poached Chicken and Fruit Salad with Mint Dressing
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Put first 6 ingredients in a saucepan. Add just enough water to barely cover chicken breasts.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove chicken breasts and let cool to room temperature.
Discard vegetables and liquid.
Cut chicken into bite size pieces and put in a bowl. Add celery, grapes and pineapple.
Whisk together dressing ingredients and pour over chicken and fruit.
Gently toss to mix then refrigerate until needed. Mound salad on lettuce leaves to serve.
Nutrition Info
| Per 495 g serving | Amount |
|---|---|
| Calories | 440 |
| Protein | 64 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrate | 24 g |
| Fibre | 3 g |
| Sugar | 18 g |
| Cholesterol | 160 mg |
| Sodium | 300 mg |
| Per 495 g serving | % Daily Value |
|---|---|
| Potassium | 35 |
| Calcium | 10 |
| Iron | 10 |
| Vitamin A | 6 |
| Vitamin C | 45 |
| Vitamin B6 | 93 |
| Vitamin B12 | 61 |
| Folate | 20 |
| Zinc | 30 |
