Poached Chicken & Arugula Salad with Tomatoes & Chili Crisp
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 degrees F, 25 to 30 minutes. Transfer the chicken to a clean cutting board.Advertisement
Meanwhile, soak onion in ice water for 1 minute; drain and pat dry.
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.
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.
3 1/2 lean protein, 2 fat, 1 vegetable