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


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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