Poached Chicken Salad with Lemon Herb Dressing

We’re into Week 2 of lighter lunches. So far, so good. Getting enough flavour in there to keep me entertained.

I’ve always been a big fan of poached chicken. I tried it for the first time a few years ago at work funnily enough (yes, sometimes office catering is decent) and I really liked it! As someone who always quadruple checks that my chicken is cooked properly, i feel this is a pretty foolproof way to cook it properly and have it taste good. I do use breast meat but it still stays incredibly juicy even if you feel like you may have poached it for too long.

I have used similar ingredients to my other salad (sweet potato was $2.50 per kg on the weekend!) and I am obsessed with the Coles brand Marinated Danish Feta so that made a comeback.

Alright, let’s get stuck in.

Poached Chicken Salad with Lemon Herb Dressing (makes 3 lunches)

What you’re going to need

Salad

2 chicken breasts

2 cups chicken stock

1/2 cup quinoa

1 medium sweet potato, chopped into small, even pieces

generous handful baby spinach

30g feta

Dressing (rough estimates, adjust to taste)

1/2 lemon, juiced

1/4 cup olive oil

1 teaspoon dijon mustard

1 tablespoon chopped herbs (I used basil, oregano, sage and parsley)

1/2 teaspoon sugar

pinch of salt

Method

  1. In a large saucepan, place the chicken stock and breasts on a medium heat to poach. (Note: Cooking time will vary but if you are using fresh not frozen chicken, it will take at least 30 minutes. Ensure you have enough liquid to cover the chicken. Add tap water to adjust.)
  2. Whilst the chicken is cooking, roast the sweet potato in the oven with olive oil and salt to season. Cook until you can stick a fork through and it comes out easily.
  3. While your chicken and sweet potato are cooking, prepare the dressing. In a jug, add all of the dressing ingredients to taste. Whisk well and store in a jar/reusable container.
  4. After the chicken has finished poaching, remove from the saucepan and set onto a chopping board. Keep the liquid as this can be used to cook the quinoa.
  5. Cook quinoa as per packet instructions. (Note: I personally find quinoa pretty bland and tedious to cook. However, I have found cooking smaller quantities in the microwave works wonders. Added bonus, use the chicken stock to add more flavour.)
  6. Once everything is cooked and cooled slightly, you can start to assemble. Slice the chicken into even pieces. Place into a large bowl.
  7. Add the remaining ingredients into the bowl and mix well. If serving straight away, add as much dressing as desired. If storing for later, add dressing each time you serve it to avoid the dressing sitting at the bottom of your salad.

 

Pasta Salad with Greens

It has been way too long since my last post. Life got busy but I am so glad to be back.

I’ve had a bit of a change with my meal prepping routine for work lunches. Have shifted from fully loading my freezer to prepping fresh food for at least 3 meals of the week and then I can delve into my freezer stash.

I’m a big believer that a salad should always have carbs (don’t @ me). These can be any carbs you want, whatever makes you feel happy. I chose pasta this week but mixed it in with plenty of other tasty stuff.

I absolutely loved this salad and I hope you do too.

Pasta Salad with Greens (makes 3 lunches)

What you’re going to need

3 cups pasta

generous handful baby spinach

100 g green beans, chopped into smaller pieces

3 slices prosciutto, chopped into smaller pieces

handful kalamata olives

20 g feta (or as much as you like…you do you)

juice of half a lemon

1 tablespoon olive oil

cracked pepper

Method

  1. Cook pasta as per packet instructions.
  2. Whilst pasta is cooking, cook the prosciutto and beans in a fry pan with a small amount of olive oil. Remove pan from the heat once cooked.
  3. Once pasta is cooked, place the pasta in the pan with the prosciutto and beans. Add in the spinach and olives and stir well.
  4. Add in the lemon, olive oil and cracked pepper to taste. Top with feta.

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