Cooking Adventures’ Poached Chicken Salad

Cooking Adventures' Poached Chicken Salad
Cooking Adventures’ Poached Chicken Salad

This tasty salad is packed with great proteins, a little crunch, and some zesty cheese. This is my favorite dinner salad ingredient combination. This colorful dish is also packed with flavor and a variety of textures, from silky avocado to crisp carrots.

If you have left-over bread at home, you can easily make your own croutons. Click here to see how you can make croutons in minutes. You can substitute pre-bagged bread if you do not have the necessary bread in your house. Feel free to use cheese and nuts of your choice and enjoy! Here’s the chef’s salad:


Poached chicken in Chef’s salad

This recipe serves two.

The ingredients are:

  • 3 chicken tenders or 1 boneless, skinless chicken breast
  • Green leaves or romaine lettuce
  • A quarter-inch-thick slice of carrot
  • Six to eight cherry tomatoes
  • A tablespoon of blue cheese can be substituted for cheddar.
  • Handful of pecans (or walnuts if you prefer)
  • Peel and slice 1 avocado into strips
  • A couple of croutons 
  • Black pepper freshly ground
  • Your choice of salad dressing


You will need to follow these directions:

  1. Then cover the pot with enough water to just cover the chicken. Cook for 18 minutes at a simmer, covered (14 minutes if you’re using tenders).
  2. Place the cooled chicken on a cutting board. Slice the chicken across the grain or shred with two forks, then place in the refrigerator until it cools. Prepare the salad for serving.
  3. Divide lettuce between plates. Arrange carrots, tomato, cheese, nuts, and avocado onto the plates in rows. On top of the lettuce, arrange the cooled chicken in a line. Place croutons on top or at either end of the plate. Sprinkle with fresh ground black pepper and serve alongside a dressing of your choice.


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