Lemon poached chicken and potato salad
Enjoy a refreshing and healthy meal with this Lemon Poached Chicken and Potato Salad recipe. Made with tender chicken breasts, zesty lemon, hearty potatoes, crisp green beans, vibrant asparagus, and fresh herbs, it's a delicious and nutritious option for any day. Perfect for a light lunch or dinner!
Cook time 30 min
Prep time 20 min
Ingredients:
4 chicken breasts2 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:
- 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.
- 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.
- 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.
- 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.
- Taste and adjust seasoning if necessary, with salt and pepper to taste.
- Serve the salad chilled or at room temperature.
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.
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.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 33g
Carbohydrates 40g
Fiber 7g
Sugar 4.78g
Fat 24g
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