 | I love poached chicken and the secret is not to overcook the chicken. I use a meat thermometer to check the internal temperature to be sure it's cooked through. You could also use cold roasted free-range or organic chicken instead if you like. |
Ingredients12 chat (baby) potatoes 1 teaspoon whole black peppercorns 2 (600g) organic or free-range chicken breast fillets, trimmed 2 medium green-skinned apples 1 medium red-skinned apple 3 celery sticks, thinly sliced 1⁄2 cup walnuts, chopped 2⁄3 cup low-fat natural yoghurt 2 1⁄2 tablespoons lemon juice 12 butter lettuce leaves, trimmed As seen in recipes+ magazine February 2012 | Method1 Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil for 10-12 minutes or until tender. Drain. When cool enough to handle, cut in half. 2 Meanwhile, one-third fill a large saucepan with water. Place over high heat. Add peppercorns; bring to a simmer. Add chicken; reduce heat to low. Cover and simmer for 10-12 minutes or until chicken is just cooked. Transfer to a heatproof plate. Cover loosely with foil; rest for 5 minutes. Slice crosswise. 3 Cut apples into thin wedges. Remove seeds; cut wedges, crosswise, into thirds. Transfer to a large bowl. Add celery, walnuts and potato. Whisk yoghurt and juice in a small jug. Season. Add to apple mixture; fold salad gently to coat. 4 Arrange 2 lettuce leaves on each serving plate. Top with chicken and salad. Serve. Serves 6 Nutrition/serve: 1801kJ; 12g fat (2g sat); 38g protein; 39g carbohydrate; 7g fibre  |
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