Poached chicken salad

Poached chicken salad

poached chicken salad

This shredded poached chicken salad is low-fat and makes a healthy weeknight supper.

  • 25 mins
  • 4
  • Easy

INGREDIENTS

  • 500ml chicken stock
  • 2 garlic cloves, cut in half
  • 4 chicken breasts
  • 2 carrots
  • 4 zucchinis
  • 500ml red cabbage, finely shredded
  • 3 spring onions, thinly sliced diagonally
  • 2 handfuls coriander, chopped
  • handful mint, finely chopped
  • 45ml sweet chilli sauce
  • 45ml lemon juice + extra

METHOD

  1. Bring the stock and garlic to a boil on high in a small saucepan. Season. Add the chicken, reduce heat, cover and cook for about 15 minutes, until cooked. Drain chicken and shred using 2 forks. Cool.
  2. Cut the carrots and zucchini into ribbons with a vegetable peeler. Mix through the chicken, cabbage, onion, coriander and mint.
  3. Combine the sweet chilli sauce and lemon juice and serve with the salad and extra lemon wedges.

RECIPES: MARGIE ELS-BURGER STYLING: NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: October, 2019


Margie Els-burger

About Margie Els-burger

In 2018 I’m going to be happier with less. Most things I spend money on just end up cluttering my home. I’d rather save up for a lovely holiday with my family.

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