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Poached Chicken with Spinach, Tarragon and Orange Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: Middle Eastern, North American
Ingredients:
  • 10 sprig tarragon, fresh
  • 10 oz chicken breast, boneless, skinless
  • 1 cup chicken broth, canned, low sodium
  • 1 tsp peppercorns, black
  • 2 tsp lemon zest
  • 2 tsp lemon juice
  • 2 tbsp tahini
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 1 endive, Belgian, trimmed, sliced 1/4" thick
  • 4 cups spinach, baby
  • 2 cups arugula, baby
  • 2 orange, segmented
  • 1/4 cup almonds, slivered, toasted
Instructions:
  1. Prep
    1. Remove the tarragon leaves from the stalks, reserve.
    2. Place the chicken, tarragon stalks, peppercorns, chicken broth and lemon zest in a pot.
  2. Cooking
    1. Bring the pot to a boil over medium high heat.
    2. Reduce the heat to simmer and cover and poach for 15 minutes, remove the chicken from the pot and strain the cooking liquid.
    3. Thin the tahini with 5 tbsp of the cooking liquid.
    4. Add the lemon juice, 1 tbsp chopped tarragon leaves, salt and pepper.
    5. Slice the cooked chicken.
    6. Toss together the spinach, endive and arugula.
    7. Divide the lettuces equally among plates, top with orange segments, almonds and chicken strips.
    8. Drizzle dressing over top and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26913%
Total Fat 11g16%
    Saturated Fat 1g7%
    Trans Fat 0g--
Cholesterol 41mg14%
Sodium 401mg17%
Total Carbohydrate 23g8%
    Dietary Fiber 9g36%
    Sugars 7g--
Protein 26g51%
Vitamin A 6340iu127%
Vitamin C 67mg112%
Calcium 299mg30%
Iron 6mg36%