Poached-Chicken Salad with Thinly Sliced Vegetables

Name: Poached-Chicken Salad with Thinly Sliced Vegetables
Ingredients: 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); 0.25 cup extra-virgin olive oil; 3 tablespoons white-wine vinegar, preferably tarragon; Coarse salt and freshly ground pepper; 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; 0.25 cup fresh tarragon

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By

Martha Stewart Test Kitchen

Updated on February 5, 2021

Servings:

6

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.

Ingredients

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

¼ 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
¼ cup fresh tarragon

Directions

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