© Todd Porter & Diane Cu
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 2 to 3

Sautéed summer squash and creamy avocados give this simple chicken salad a wonderful flavor. Slideshow: Salads with Chicken

How to Make It

Step 1    Poach the Chicken

Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.

Step 2    Poach the Chicken

Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.

Step 3    Poach the Chicken

Remove the chicken from the water and slice into large dice. Set aside.

Step 4    Make the Salad

Heat a skillet over medium-high heat. Add the oil and then add the garlic. Cook for 1 minute or until softened. Stir in the squash and cook for 2 to 3 minutes or until tender. Stir in the Worcestershire sauce, apple cider vinegar and season with salt and pepper.

Step 5    Make the Salad

Toss the chicken in with the squash. Add the avocado and serve warm or at room temperature.

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