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.


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


  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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