Poached Chicken Salad with Cranberries, Pistachios & Garlic Croutons
, 35 min, 2 servings
Shredded poached chicken mixed with yogurt, cranberries and pistachios, served over dressed greens with garlic croutons.
| prepPreheat oven to 400°F / 205°C | ||||
| 0.34 kg boneless skinless chicken breasts | Butterfly chicken breasts horizontally | Poach chicken with salt & pepper, 8–10 min | Shred chicken, fold into yogurt mixture | Plate greens, top with chicken salad |
| salt | ||||
| black pepper | ||||
| 1 clove garlic, minced | Whisk garlic, oil & spices; toss with bread | Bake croutons 400°F / 205°C, 6–8 min, toss halfway | ||
| 30 ml extra virgin olive oil (for croutons) | ||||
| 1 teaspoon Italian seasoning | ||||
| 3 slices whole grain bread, cut into bite-sized pieces | ||||
| 1 teaspoon dried thyme | ||||
| 2 sticks celery, trimmed and medium diced | Wash & dry produce | Mix celery, lemon zest, pistachios, yogurt, cranberries & thyme | ||
| 1 lemon, zested | ||||
| 30 g pistachios, unsalted, roughly chopped | ||||
| 120 ml plain Greek yogurt | ||||
| 35 g dried cranberries | ||||
| 1 lemon, juiced | Whisk lemon juice & oil for dressing | Toss greens & croutons with dressing | ||
| 30 ml extra virgin olive oil (for dressing) | ||||
| 1 (142 g) pkg spring mix (mixed greens) | ||||
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