This poached asian chicken salad is the first home cooked meal I’ve made in my new apartment, back in NYC. We’re finally just about settled in to our new apartment and I am looking forward to many homemade meals to come here. In the heart of flatiron, we are just blocks away from the green market in Union Square and numerous specialty markets — best of all, Eataly, of which I plan on taking full advantage.
It’s only just starting to warm up in the city, but yesterday was beautiful. Not too hot, but very sunny, we can only hope for more days like yesterday for the remainder of the summer. The weather, combined with weekends full of wedding festivities these past few weeks and next weeks to come, really had me craving a healthy clean salad. This flavorful poached asian chicken salad was just the ticket. Slightly tweaked from Gwyneth Paltrow’s recipe, it was delicious. Though, I will say that as far as salads go, this was a bit more time-consuming than most, but probably worth it for the end result. You can likely do much of the prep work in advance, though I didn’t, which meant that I was in the kitchen for at least 45 minutes. Clearly I love spending time in the kitchen, but if you don’t, this might not be the salad for you!
Poached Asian Chicken Salad
Yield 3-4 servings
- 1.5 pounds boneless, skinless chicken breasts
- 2 garlic cloves, smashed or roughly chopped
- 1 inch piece of fresh ginger, loosely chopped
- 1 teaspoon sea salt
- 1 bunch of asparagus, trimmed
- olive oil
- salt and pepper to taste
- 1 large zucchini, trimmed and cut into long wide slices (using a mandolin or peeler)
- 1 head of butter lettuce, torn into large pieces
- Large handful of mint leaves, loosely chopped
- Large handful of cilantro leaves, loosely chopped
- 2 carrots, peeled and grated
- 2 tablespoons shallots, diced (about 1 small shallot)
- 2 tablespoons lime juice (about 1 lime)
- 2 tablespoons champagne vinegar
- 2 tablespoons tamari or liquid aminos (or coconut aminos)
- 1 teaspoon honey
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
- Poach the chicken by adding all of the 'chicken' ingredients into a medium saucepan and cover the chicken with water.
- Bring the water to a boil, then turn the heat to simmer and cook for 10 minutes.
- After 10 minutes, take the pot off the heat and allow to sit in the water for another 3-5 minutes, until you're sure the chicken is completely cooked.
- Drain the chicken and put on a plate to shred the chicken and set aside.
- While the chicken is cooking, heat up a grill pan (or grill) and cook the asparagus with olive oil until charred with grill marks.
- Then, cut into bite-sized pieces and set aside.
- While the chicken and asparagus are cooking, mix together the salad dressing ingredients in a small bowl.
- In a large bowl, combine the carrots, mint, cilantro, and butter lettuce with half of the dressing and toss to coat.
- Plate the lettuce and then, using the same bowl, toss together the asparagus, zucchini ribbons and chicken and put them on top of the lettuce.
Recipe adapted from Gwyneth Paltrow's It's All Easy
Courses Lunch or Dinner