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Make this Market Salad with Poached Chicken for a satisfying, healthy lunch

Martha Stewart Living, March 2015

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Credit: Gentl and Hyers

Recipe Summary test

prep:
25 mins
total:
55 mins
Servings:
4
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Ingredients

Poached Chicken
Lemon Citronette
Serving

Directions

Instructions Checklist
  • 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.)

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  • 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.

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

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