Poached Chicken Salad with Cranberries, Pistachios & Garlic Croutons

35 min2 servings

Shredded poached chicken mixed with yogurt, cranberries and pistachios, served over dressed greens with garlic croutons.

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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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