Sautéed summer squash and creamy avocados give this simple chicken salad a wonderful flavor.
Slideshow: Salads with Chicken
1 pound boneless, skinless chicken breasts
4-5 sprigs Italian parsley, thyme or oregano, tied together
1 bay leaf
1 whole garlic clove
1 tablespoon kosher or sea salt
1 teaspoon black peppercorns
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 pound summer squash such as zucchini or crookneck, sliced
1 teaspoon Worcestershire sauce
1 teaspoon apple cider vinegar
1/4 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper
1 medium avocado, diced
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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