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Market Salad with Poached Chicken

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Gentl and Hyers

Source: Martha Stewart Living, March 2015


Poached Chicken

  • 1 1/2 cups dry white wine, such as Sauvignon Blanc
  • 1 1/2 cups white vinegar
  • 1 head garlic, halved horizontally
  • 2 stalks lemongrass, halved lengthwise and pounded to lightly crush
  • 1 1-inch piece fresh ginger
  • 1 cinnamon stick
  • 3 dried bay leaves
  • 1 dried red chile pepper, such as chile de arbol or Thai bird chile
  • 2 tablespoons coarse salt
  • 2 chicken-breast halves (8 ounces each)

Lemon Citronette

  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1/3 cup grapeseed or canola oil
  • 1/8 teaspoon flaxseeds (optional)
  • Large pinch of dried chili powder, preferably New Mexican
  • Coarse salt


  • 2 heads endive, preferably a mix of white and red, leaves separated
  • 1 cup watercress leaves
  • 1 cup baby chicory
  • 1/2 watermelon radish, thinly sliced


  1. Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it's fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)

  2. Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.

  3. Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.

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