No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Poached Chicken Salad with Chopped Vegetables

This wonderfully light recipe for poached chicken salad with chopped vegetables can be found in "Martha Stewart's Cooking School."

  • Servings: 4
Poached Chicken Salad with Chopped Vegetables

Source: The Martha Stewart Show, January Winter 2009


  • 2 Poached Chicken Breast halves, cut into 1-inch pieces
  • 2 tomatoes, chopped
  • 1 cucumber, peeled, halved lengthwise, and cut into 1/2-inch-thick pieces
  • 1/2 cup fresh basil leaves, torn
  • 1 head romaine lettuce, shredded
  • Lemon Vinaigrette


  1. Place chicken, tomatoes, cucumber, basil, and lettuce in a large bowl; drizzle over vinaigrette and toss to combine. Serve.


Reviews (11)

  • EvilMoose 14 Jan, 2009

    what would you serve with this salad?

  • Since1982 14 Jan, 2009

    Just in case you continue to have trouble:
    1 teaspoon Dijon mustard
    1 1/2 teaspoons finely grated lemon zest
    2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
    Coarse salt and freshly ground pepper
    6 tablespoons extra-virgin olive oil

    Mix altogether/shake until combined. Makes 1/2 C.

  • Since1982 14 Jan, 2009

    NancyQ: When I first pulled up this webpage, I couldn't see the complete instructions but when I clicked on the link to "see more comments," the full set of instructions PLUS a link to "lemon vinaigrette" appeared. If clicking on the "see more comments" link doesn't reveal the additional information, search the MS website for "lemon vinaigrette."

  • NancyQ 14 Jan, 2009

    Sorry but I need to know how much of the dijon mustard, olive oil and lemon juice. How much zest also??

  • VT_Jill 14 Jan, 2009

    I suggest adding ~1 tablespoon of vinegar (any type) to the water while poaching the chicken. It draws out nutrients from the chicken bones, making for a much more nourishing broth. It won't affect the flavor of the chicken much, if at all. If you have time, add the bones back into the broth after pulling off the meat to cook longer, thus getting even more nutrients. Broth is beautiful!

  • gator_mom 14 Jan, 2009

    This is what they used.....Dijon mustard, extra virgin olive oil and fresh lemon juice.

  • nysnoopy 14 Jan, 2009

    i can't find the vinaigrette dressing recipe anywhere. ugh

  • nysnoopy 14 Jan, 2009

    i can't find the vinaigrette dressing recipe anywhere. ugh

  • nysnoopy 14 Jan, 2009

    i can't find the vinaigrette dressing recipe anywhere. ugh

  • ybubbles6 14 Jan, 2009

    Did anybody get that vinaigrette recipe?

  • LB2 14 Jan, 2009

    I wish they added the recipe for the vinaigrette so it was right here.

Related Topics