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Poached-Chicken Salad with Thinly Sliced Vegetables

Chicken, poached in white wine with fennel, mingles with tender lettuce, baby turnips, carrots, and a touch of apple. Fresh tarragon lends a sweet, herbaceous flavor.

  • Servings: 6

Source: Martha Stewart Living, July 2009


For the Poached Chicken

  • 4 cups water
  • 3 cups dry white wine
  • 3 bone-in chicken breasts (8 ounces each), skin on
  • fennel fronds (from 1 bulb)
  • 5 sprigs tarragon
  • 2 tablespoons coarse salt
  • 2 tablespoons whole coriander seeds (optional)
  • 5 whole black peppercorns (optional)

For the Vinaigrette

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons white-wine vinegar, preferably tarragon
  • Coarse salt and freshly ground pepper

For the Salad

  • 2 heads Boston or other butterhead lettuce, leaves separated and torn
  • 3 medium carrots, peeled into ribbons
  • 8 baby turnips, peeled and very thinly sliced
  • 1 medium fennel bulb, trimmed, cored and very thinly sliced
  • 1 small apple, cored and cut into matchsticks
  • 1/4 cup fresh tarragon


  1. Make the poached chicken: Bring water, wine, chicken, fennel fronds, tarragon, salt, coriander, and peppercorns if desired, to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat. Cover, and let stand for 35 minutes to cook chicken through. Shred chicken; discard skins and bones.

  2. Make the vinaigrette: Whisk together oil and vinegar, and season with salt and pepper.

  3. Make the salad: Combine lettuce, vegetables, apple, and tarragon in a large bowl. Add chicken. Drizzle with some vinaigrette, and toss. Serve remaining vinaigrette on the side.

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