The Pioneer Woman Tasty Kitchen
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Poached Chicken Salad with Spicy Almond Dressing

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Level: Easy

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Description

Chicken breasts are poached in a savoury broth, then shredded and placed over a bed of crisp, fresh veggies. A dressing made from almond butter is drizzled over the top to complete the dish.

Ingredients

  • FOR THE CHICKEN:
  • 2 cups Chicken Broth
  • 1 piece Fresh Ginger (1 Inch Long)
  • 1 whole Thai Red Chili Pepper, Cut In Half And Seeded
  • 2 whole Boneless, Skinless Chicken Breasts
  • _____
  • FOR THE DRESSING:
  • 2 Tablespoons Almond Butter
  • 1 Tablespoon Honey
  • 1 whole Thai Red Chili Pepper, Seeded And Sliced
  • 1 piece Fresh Ginger, 1/2 Inch Long, Chopped
  • ¼ cups Stock Used To Cook Chicken
  • _____
  • FOR THE SALAD:
  • 2 heads Romaine Lettuce Washed And Chopped
  • ½ whole English Cucumber, Seeded And Cut Into Thin Strips
  • 1 whole Carrot, Grated Or Cut Into This Strips
  • 2 whole Green Onions, Cut Into 1 Inch Pieces
  • ½ cups Fresh Cilantro
  • 2 Tablespoons Crushed Peanuts Or Sliced Almonds

Preparation

FOR THE CHICKEN:

1. Add stock, ginger and chili to a medium sauce pan. Bring to a boil. Reduce heat to low. Add chicken and let cook for about 10 minutes until the inside is no longer pink.

2. Remove chicken from stock. Place on a cutting board and shred chicken using two forks or cut into thin slices. Set aside.

FOR THE DRESSING:

Add all ingredients to a blender. Pulse until well combined.

FOR THE SALAD:

1. Split romaine lettuce between four plates. Top each with a quarter of the cucumber, carrots and green onion.

2. Top each plate with a quarter of the shredded chicken. Drizzle with as much dressing as desired and sprinkle fresh cilantro and nuts on top of everything.

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