POACHED CHICKEN AND FRUIT SALAD WITH MINT DRESSING
Ingredients
2 boneless skinless chicken breasts, filet removed
1 small onion, quartered
1 small carrot, peeled and cut in 2 inch pieces (or 3 baby carrots)
1 small celery stalk, cut in 2 inch pieces
3 sprigs of parsley
4 whole peppercorns
Salad
1/4 cup celery , sliced
1/2 cup seedless grapes
1/2 cup pineapple chunks, well drained
Dressing
1 1/2 tbsps low fat mayonnaise
3/4 cup unsweetened low fat yogurt
2 tsps lemon juice
1/2 tsp liquid honey
1 1/2 tsps finely chopped fresh mint
pepper to taste|2 boneless skinless chicken breasts, filet removed
1 small onion, quartered
1 small carrot, peeled and cut in 2 inch pieces (or 3 baby carrots)
1 small celery stalk, cut in 2 inch pieces
3 sprigs of parsley
4 whole peppercorns
Salad
1/4 cup celery , sliced
1/2 cup seedless grapes
1/2 cup pineapple chunks, well drained
Dressing
1 1/2 tbsps low fat mayonnaise
3/4 cup unsweetened low fat yogurt
2 tsps lemon juice
1/2 tsp liquid honey
1 1/2 tsps finely chopped fresh mint
pepper to taste
Preparation
Put first 6 ingredients in a saucepan. Add just enough water to barely cover chicken breasts. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove chicken breasts and let cool to room temperature. Discard vegetables and liquid.
Cut chicken into bite size pieces and put in a bowl. Add celery, grapes and pineapple.
Whisk together dressing ingredients and pour over chicken and fruit. Gently toss to mix then refrigerate until needed. Mound salad on lettuce leaves to serve.
As seen on Great Tastes of Manitoba 2012|Put first 6 ingredients in a saucepan. Add just enough water to barely cover chicken breasts. Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove chicken breasts and let cool to room temperature. Discard vegetables and liquid.
Cut chicken into bite size pieces and put in a bowl. Add celery, grapes and pineapple.
Whisk together dressing ingredients and pour over chicken and fruit. Gently toss to mix then refrigerate until needed. Mound salad on lettuce leaves to serve.
As seen on Great Tastes of Manitoba 2012
