Poaching chicken breasts in a mixture of balsamic vinegar and chicken broth makes them unusually tender. The poaching liquid then becomes the base for a slightly sweet, intensely flavored dressing. Any leftover poaching liquid can be stored in the freezer to use later in sauce or dressing.

EatingWell Test Kitchen
Source: EatingWell Magazine, September/October 1991
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine broth, vinegar, garlic, fresh rosemary sprigs (or 1 teaspoon dried) and bay leaf in a wide saucepan or Dutch oven. Bring to a boil, reduce heat and simmer 5 minutes. Add chicken breasts, cover and poach gently just until the flesh is no longer pink inside, 6 to 8 minutes. Transfer to a cutting board and keep warm.

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  • Boil the poaching liquid until slightly reduced, about 5 minutes. Strain, discard garlic, rosemary and bay leaf and pour 1/2 cup poaching liquid into a small bowl. Whisk in oil, shallots and pepper. Season with salt if desired.

  • Toss greens in a large bowl with 1/4 cup of the dressing. Arrange on individual plates. Carve chicken into thin slices and arrange over greens. Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley and remaining 1 teaspoon fresh (or 1/2 teaspoon dried) rosemary over the chicken

Tips

To oven-roast peppers:
1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.
2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.
3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.
4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Nutrition Facts

242.2 calories; protein 25.6g 51% DV; carbohydrates 8.8g 3% DV; exchange other carbs 0.5; dietary fiber 3.2g 13% DV; sugars 4.9g; fat 11.5g 18% DV; saturated fat 1.9g 9% DV; cholesterol 62.7mg 21% DV; vitamin a iu 4311.5IU 86% DV; vitamin c 92.1mg 154% DV; folate 130.9mcg 33% DV; calcium 65.6mg 7% DV; iron 2.4mg 14% DV; magnesium 55.8mg 20% DV; potassium 666.9mg 19% DV; sodium 211.4mg 9% DV; thiamin 0.2mg 15% DV.

Reviews (1)

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Rating: 4 stars
06/07/2014
Great blend of flavours. This salad is well worth the effort put into it.The combination of the toasted pine nuts roast red pepper and the poached chicken made every mouthful a delight. Packed as a lunch salad; it was great for two days. Pros: Packs well for lunch. Cons: A bit more work than the average salad. Read More