Low Carb Poached Chicken Salad Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Salads
4.7/5
(2356 reviews)
Low Carb Poached Chicken Salad
Zylo Recipes

Description

Imagine a salad that dances on your palate, a symphony of textures and flavors that come together in perfect harmony. This salad begins with succulent poached chicken breast, meticulously shredded to create tender, delicate strands. The poaching process ensures the chicken remains incredibly moist, each bite melting in your mouth with a subtle savory essence.

Complementing the chicken is the assertive tang of blue cheese, crumbled generously throughout. Its pungent aroma and creamy texture provide a delightful contrast to the mildness of the chicken, awakening your taste buds with every bite. The blue cheese adds a layer of complexity, its sharpness cutting through the richness of the other ingredients.

Adding a touch of sweetness and a burst of color are plump, juicy cranberries. Their vibrant red hue brightens the salad, while their tangy-sweet flavor profile offers a refreshing counterpoint to the savory elements. The cranberries provide a pleasant chewiness, further enhancing the textural experience.

For that satisfying crunch, toasted walnuts are scattered throughout the salad. Their nutty flavor and slightly bitter undertones add depth and complexity, while their firm texture provides a delightful contrast to the tenderness of the chicken and the creaminess of the blue cheese. The toasting process intensifies their flavor, releasing their natural oils and creating a truly irresistible element.

This salad is more than just a combination of ingredients; it's a culinary experience. It's a celebration of flavors and textures, a testament to the art of simple yet elegant cooking. Whether enjoyed as a light lunch or a satisfying dinner, this salad is sure to leave you feeling nourished and content.

It’s a delightful dish to invigorate your midday routine, or serve as the main feature for a relaxing meal at home. The vibrant medley of components makes it both a treat for the eyes and the palate.

Preparation Time

Prep Time
5 min
Cook Time
14 min
Total Time
19 min

Nutrition Information

Per 1 servings serving
C
Calories
250 Kcal

C
Carbs
5 g
Fi
Fiber
2 g
Sugar
2 g

P
Protein
25 g

C
Fats
15 g
Saturated Fats 3 g
Unsaturated Fats 10 g

Cholestrol 80 mg
Sodium 400 mg
Potassium 300 mg
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Ingredients

    1.
    Arugula
    Arugula
    4 cup
    2.
    Blue Cheese
    Blue Cheese
    2-½ ounce
    3.
    Boneless Skinless Chicken Breast
    Boneless Skinless Chicken Breast
    2 small - split
    4.
    Olive Oil
    Olive Oil
    2 tablespoon
    5.
    Balsamic Vinegar
    Balsamic Vinegar
    1 tablespoon
    6.
    Chicken Bouillon Cubes by Tone's
    Chicken Bouillon Cubes by Tone's
    1 cube
    7.
    Rosemary, Dried
    Rosemary, Dried
    1 teaspoon
    8.
    Walnuts
    Walnuts
    ¼ cup
    9.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    10.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    11.
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    Reduced Sugar Craisin Dried Cranberries by Ocean Spray
    1 tablespoon

Instructions

    1.
    Place the chicken breasts in a large pan and cover with water. Bring the water to a boil, then crumble in the stock cube and add the thyme. Reduce the heat to a simmer and cook for 8 minutes, or until the chicken is cooked through but remains tender.
    2.
    Remove the cooked chicken from the stock. Using two forks, carefully shred the chicken into bite-sized pieces.
    3.
    Arrange the arugula in a large salad bowl, creating a bed of greens. Scatter the shredded chicken evenly over the arugula.
    4.
    Crumble the blue cheese over the chicken and arugula. Roughly break the walnuts into smaller pieces and scatter them over the salad, followed by the cranberries.
    5.
    In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle the dressing over the salad and gently toss to combine all ingredients.