Poached Chicken & Arugula Salad with Tomatoes & Chili Crisp

Poached Chicken & Arugula Salad with Tomatoes & Chili Crisp

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From: EatingWell Magazine, July/August 2019

This healthy chicken salad, bursting with fresh herbs and zesty spices, is based on a salad served at the restaurant Kismet in Los Angeles. Chefs Sara Kramer and Sarah Hymanson opened the restaurant with amazing California produce in mind. "People often tell us how delicious the food is, but also how good they feel after eating it, which is definitely what we aim to do," says Kramer. Chili crisp is a savory condiment with bite that's made of a mix of chile oil and crispy seasonings, including dried chile, Sichuan peppercorn and onion. Find it in Asian markets or simply substitute chile oil.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Salad
  • 2 pounds bone-in chicken breasts
  • 3 bay leaves, preferably fresh
  • 1 small white onion, halved and thinly sliced
  • 2 large ripe tomatoes, cut into 1-inch pieces
  • 1 cup arugula or other flavorful leafy greens, woody stems trimmed
  • 1 cup fresh basil leaves
  • 1 cup fresh cilantro leaves
  • ½ cup fresh mint leaves
  • Dressing
  • ¼ cup extra-virgin olive oil
  • ¼ cup lemon juice
  • 1 tablespoon spicy chili crisp or chile oil
  • 1 tablespoon ground sumac
  • ¾ teaspoon coriander seeds, toasted and crushed
  • ¾ teaspoon fennel seeds, toasted and crushed
  • ½ teaspoon ground cardamom
  • ½ teaspoon onion or garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Preparation

  • Prep

  • Ready In

  1. To prepare chicken & onion: Place chicken and bay leaves in a large saucepan and add water to cover by 1 inch. Bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and simmer until an instant-read thermometer inserted in the thickest part without touching bone reaches 165°F, 25 to 30 minutes. Transfer the chicken to a clean cutting board.
  2. Meanwhile, soak onion in ice water for 1 minute; drain and pat dry.
  3. To prepare dressing: Whisk oil, lemon juice, chili crisp (or chile oil), sumac, coriander and fennel seeds, cardamom, onion (or garlic) powder, salt and pepper in a large bowl.
  4. When the chicken is cool enough to handle, discard the skin and bones and shred the meat. Add the shredded chicken and any accumulated juices to the dressing, along with tomatoes and the onion; toss to coat. Add arugula (or greens), basil, cilantro and mint; toss again. Arrange on a large platter so the chicken, tomatoes and onions are distributed throughout the greens (and not sitting at the bottom).
  • To make ahead: Refrigerate dressing (Step 3) for up to 3 days.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 261 calories; 15 g fat(2 g sat); 2 g fiber; 5 g carbohydrates; 26 g protein; 32 mcg folate; 68 mg cholesterol; 2 g sugars; 0 g added sugars; 1,306 IU vitamin A; 14 mg vitamin C; 60 mg calcium; 2 mg iron; 421 mg sodium; 423 mg potassium
  • Nutrition Bonus: Vitamin A (26% daily value), Vitamin C (23% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, 2 fat, 1 vegetable

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