Jess Bentley
@SliceofJess
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Herb Poached Chicken
2
1 teaspoon
Italian seasoning
1/2 teaspoon
garlic powder
1
bay leaf
2 teaspoons
black peppercorns, optional
3-4 cups
chicken broth, as needed
- Place the chicken in a small saucepan with seasonings and chicken broth.
- Be sure the broth covers the chicken by at least 2 inches, and bring to a boil.
- Once boiling, cover with a lid and turn off the heat.
- Let the chicken sit in the broth for 12 - 15 minutes, or until internal temperature has reached 165°F.
- Remove the chicken from the broth and set them on a cutting board.
- Allow them to rest for at least 10 minutes to seal in the juices.
- Cut into bite-sized chunks and set aside.
Arugula Salad
4 cups
arugula
1/4 cup
praline pecans, chopped
2
snapdragon apples, cut into bite-sized chunks
1
pomegranate, separated into arils
1/2 cup
feta or goat cheese crumbles
citrus or balsamic vinaigrette, as needed
- To assemble the salad simply place the arugula in a large serving bowl.
- Top with chicken, pecans, apples, pomegranate arils, choice of cheese, then toss it all together.
- Serve with dressing on the side and enjoy immediately.
Check out this recipe on the Slice of Jess blog for tips for storing and other great tips!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Crisp Apple Autumn Salad with Herb Poached Chicken
Jess Bentley
@SliceofJess
Yield: 4
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Herb Poached Chicken
2
1 teaspoon
Italian seasoning
1/2 teaspoon
garlic powder
1
bay leaf
2 teaspoons
black peppercorns, optional
3-4 cups
chicken broth, as needed
- Place the chicken in a small saucepan with seasonings and chicken broth.
- Be sure the broth covers the chicken by at least 2 inches, and bring to a boil.
- Once boiling, cover with a lid and turn off the heat.
- Let the chicken sit in the broth for 12 - 15 minutes, or until internal temperature has reached 165°F.
- Remove the chicken from the broth and set them on a cutting board.
- Allow them to rest for at least 10 minutes to seal in the juices.
- Cut into bite-sized chunks and set aside.
Arugula Salad
4 cups
arugula
1/4 cup
praline pecans, chopped
2
snapdragon apples, cut into bite-sized chunks
1
pomegranate, separated into arils
1/2 cup
feta or goat cheese crumbles
citrus or balsamic vinaigrette, as needed
- To assemble the salad simply place the arugula in a large serving bowl.
- Top with chicken, pecans, apples, pomegranate arils, choice of cheese, then toss it all together.
- Serve with dressing on the side and enjoy immediately.
