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

June 2013


Credit: © Todd Porter & Diane Cu

Recipe Summary test

45 mins
2 to 3


Poached Chicken


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.

  • 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.

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

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.

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