How to make a salad of poached chicken

This healthy chicken salad is a must-have in any good cook’s repertoire.

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Salad of poached chicken

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  • Author: Samantha Gowing
  • Total Time: 25 minutes
  • Yield: Serves 2
  • Diet: Gluten Free


Units Scale

For the poached chicken
2 small organic chicken fillets
1 spring onion, halved
2 slices ginger, about 1/2 cm thick
1/2 red chilli
Sprig coriander
1 1/2 cups cold water
2 tablespoons olive or macadamia oil
2 tablespoons vinegar
Good pinch of salt

For the salad
1 cup firm or fried tofu, cubed
1 cup bean shoots
1 cup carrots, grated or fine julienne
1 cup assorted green leaves
2 small cucumbers, sliced
1/4 cup coriander
250g brown rice, cooked
2 tsp toasted sesame oil

For the sesame dressing
Makes 1 cup
1/4 cup tamari or gluten free soy sauce
1 tablespoon white sesame seeds, toasted
2 tablespoons toasted sesame oil
1/4 cup brown rice vinegar
1/4 cup macadamia oil
1 1/2 tablespoons maple syrup

Shredded nori
Pickled ginger



  1. Place chicken in medium-sized saucepan. Add spring onion, ginger, chilli and coriander. Cover with water (enough to just cover the skin which will prevent the breast from drying out).
  2. Bring to the boil gently and reduce to a moderate heat. Simmer 2-3 minutes. Remove from heat and cover with lid. Allow to cool in poaching liquid. When the chicken has cooled, remove from pot, pat dry with paper towel.
  3. Finely slice chicken into a large bowl. Add tofu, bean shoots, carrot and salad leaves.
  4. Combine all ingredients for the sesame dressing in a blender and blitz until completely emulsified mix well. Season to taste.
  5. Pour sesame dressing over the poached chicken salad and toss gently to combine. Serve over steamed brown rice, drizzle with toasted sesame oil and garnish with shredded nori and pickled ginger.
  • Prep Time: 20 minutes
  • Cook Time: 5 mins
  • Category: Chicken
  • Cuisine: Clean Eating



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