Poached Chicken Salad With Spicy Almond Dressing

Name: Poached Chicken Salad With Spicy Almond Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/4 cups Stock Used To Cook Chicken; _____; FOR THE SALAD:; 2 heads Romaine Lettuce Washed And Chopped; 1/2 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; 1/2 cups Fresh Cilantro; 2 Tablespoons Crushed Peanuts Or Sliced Almonds

Servings: persons

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
1/4 cups Stock Used To Cook Chicken
_____
FOR THE SALAD:
2 heads Romaine Lettuce Washed And Chopped
1/2 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
1/2 cups Fresh Cilantro
2 Tablespoons Crushed Peanuts Or Sliced Almonds

1
FOR THE CHICKEN:
2
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.
3
2. Remove chicken from stock. Place on a cutting board and shred chicken using two forks or cut into thin slices. Set aside.
4
FOR THE DRESSING:
5
Add all ingredients to a blender. Pulse until well combined.
6
FOR THE SALAD:
7
1. Split romaine lettuce between four plates. Top each with a quarter of the cucumber, carrots and green onion.
8
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.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Poached Chicken Salad With Spicy Almond Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!