Healthy has never tasted this good. Here, peppery arugula is studded with roasted pecans and juicy chunks of poached chicken and drizzled in a tart lemon vinaigrette. Slideshow:  Salads with Chicken 

Todd Porter and Diane Cu
April 2014

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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 cut into large bite-size pieces. Set aside to cool.

Make the Salad
  • In a large bowl, combine the arugula, pecans, bell pepper and chicken. Set aside.

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

  • Pour the dressing over the salad ingredients and toss to coat. Chill and serve.