Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© Todd Porter & Diane Cu

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 shred. Set aside to cool.

Step 4    Make the Salad

In a large bowl, combine the fennel, apple and chicken. Set aside.

Step 5    Make the Salad

In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.

Step 6    Make the Salad

Pour the dressing over the salad ingredients and toss to coat. Chill and serve topped with the Parmigiano-Reggiano.

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