Lemon poached chicken and potato salad

Lemon poached chicken and potato salad features tender chicken infused with zesty lemon, complemented by diced potatoes and fresh vegetables. This nutritious dish is easy to prepare and perfect for a light meal.

29 Nov 2025
Cook time 30 min
Prep time 20 min

Ingredients:

4 chicken breasts
2 tbsp lemon zest
4 potatoes
1/3 cup olive oil
3/4 cup green beans
3/4 lb asparagus
1 tbsp dill
2 tbsp chives

Lemon poached chicken and potato salad is a refreshing and delicious dish that is perfect for a light lunch or dinner. It combines the zesty flavor of lemon with tender chicken and fresh vegetables, creating a balanced and nutritious meal. This recipe is easy to follow and will leave you with a vibrant, flavorful, and healthy dish.

Instructions:

1. Prepare the Chicken:
- Place the chicken breasts in a large pot.
- Add water to the pot, just enough to cover the chicken.
- Add the lemon zest to the water.
- Bring the water to a simmer over medium heat. Do not let it boil.
- Once simmering, reduce heat to low and poach the chicken for about 15-20 minutes, or until the chicken is fully cooked through.
- Remove the chicken from the pot and let it cool. Once cooled, slice into thin strips.

2. Prepare the Potatoes:
- While the chicken is poaching, peel and dice the potatoes into bite-sized pieces.
- In a separate pot, add the potatoes and enough water to cover them.
- Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are tender, about 10-15 minutes.
- Drain the potatoes and set them aside to cool.

3. Prepare the Vegetables:
- Trim the ends off the green beans and cut into 1-inch pieces.
- Snap off the woody ends of the asparagus and cut into bite-sized pieces.
- In another pot, bring water to a boil.
- Blanch the green beans and asparagus in the boiling water for about 2-3 minutes, just until tender and vibrant green.
- Drain the vegetables and immediately plunge them into ice water to stop the cooking process. Drain again and set aside.

4. Make the Dressing:
- In a small bowl, whisk together the olive oil, dill, and chives until well combined.

5. Assemble the Salad:
- In a large bowl, combine the cooled potatoes, green beans, and asparagus.
- Add the sliced chicken to the bowl.
- Pour the olive oil dressing over the salad and toss everything together until evenly coated.

6. Serve:
- Taste and adjust seasoning if necessary, with salt and pepper to taste.
- Serve the salad chilled or at room temperature.

Lemon poached chicken and potato salad is a wonderful recipe that offers a perfect combination of bright flavors and wholesome ingredients. Whether you're serving it as a main course or a side dish, this salad is sure to impress your family and friends. Enjoy the refreshing taste and the healthy benefits of this delightful salad.

Lemon poached chicken and potato salad FAQ:

How do I know when the chicken is done poaching?

The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). You can also cut into one of the breasts; the meat should be white and juices should run clear.

Can I use other vegetables instead of green beans and asparagus?

Yes, you can substitute other vegetables such as peas, bell peppers, or zucchini. Just adjust the blanching time as needed based on the vegetable's cooking time.

What type of potatoes are best for this salad?

Waxy potatoes like red or new potatoes are ideal, as they hold their shape well after boiling. Starchy potatoes like russets can be used, but they may become mushy.

How should I store leftover Lemon Poached Chicken and Potato Salad?

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best taste, consume within this timeframe.

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken. Just skip the poaching step and add the sliced chicken directly to the salad. Adjust the dressing as needed for flavor.

Tips:

- For maximum flavor, use fresh lemon zest and freshly squeezed lemon juice.

- Make sure to poach the chicken gently to keep it tender and juicy.

- Cut the potatoes into uniform sizes to ensure even cooking.

- Blanch the green beans and asparagus quickly to maintain their vibrant color and crisp texture.

- Drizzle the salad with a bit more olive oil or a squeeze of lemon juice before serving for an extra burst of flavor.

- You can prepare the components ahead of time and assemble the salad just before serving.

Nutrition per serving

4 Servings
Calories 330kcal
Protein 33g
Carbohydrates 40g
Fiber 7g
Sugar 4.78g
Fat 24g

Lemon poached chicken and potato salad