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Chickpea Salad with Broccoli & Golden Milk-Poached Chicken

  • 25 m
  • 40 m
Breana Killeen
“Poaching chicken in turmeric-infused milk for this healthy salad recipe yields tender results with a golden hue. Bright yellow turmeric has been used for centuries in traditional Indian medicine. The early spice's potent antioxidant and anti-inflammatory compound, curcumin, shows promise in fighting certain cancers, including breast, pancreatic, colorectal, lung and prostate. (See Tip to learn more about turmeric's health benefits.) Don't toss the cooking liquid: some of it goes into the salad dressing and you can use what remains to cook grains or as a soup base. Make sure to use whole milk and don't go beyond a bare simmer, otherwise it may curdle.”


    • 2 cups whole milk
    • 1 tablespoon ground coriander
    • 1 tablespoon ground cumin
    • 1 tablespoon ground turmeric (see Tip)
    • 2 large cloves garlic, crushed
    • 1½ teaspoons salt, divided
    • 1 pound boneless, skinless chicken breasts, trimmed
    • 1 (15 ounce) can chickpeas, rinsed
    • ¼ cup extra-virgin olive oil
    • 3 tablespoons red-wine vinegar
    • 1 (5 ounce) package baby arugula
    • 4 cups bite-size broccoli florets
    • ¼ cup fresh cilantro


  • 1 Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165°F, about 20 minutes.
  • 2 Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer ¼ cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining ½ teaspoon salt. Process the dressing until smooth.
  • 3 Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing.
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