Poached Chicken:
- 3 medium chicken breasts boneless and skinless
- 1 teaspoon peppercorns
- 2 bay leaves
- 3 sprigs thyme
- 3 garlic cloves peeled and lightly crushed
- Salt to taste
- Water
Salad:
- 2 small heads fresh romaine lettuce chopped
- 1 English cucumber thinly sliced
- 5 red radishes trimmed and sliced into rounds
- 1 avocado peeled and thinly sliced
- 1 pint cherry tomatoes halved
- ½ baguette cut into bite-sized pieces
- 1 tablespoon butter plus 1 tablespoon extra virgin olive oil
- 1 teaspoon extra virgin olive oil optional
- Salt and pepper to taste
Dressing:
- ½ cup buttermilk
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons dry dill
- 1 teaspoon dry parsley
- 1 teaspoon dry chives
- 1 teaspoon smoked paprika
- ½ teaspoon hot paprika or cayenne powder or hot sauce, optional
- Salt and pepper to taste
Prepare the Poached Chicken:
Place the chicken breasts in a shallow pan (a wide sauté pan works great for this) and season the breasts with salt. Add the peppercorns, bay leaves, and thyme. Place a crushed garlic clove on top of each chicken breast. Fill the pan with water until it reaches about the halfway point of the chicken breasts.
Bring the water to a boil and then turn the heat to medium for 5 minutes. Turn off the heat and cover the pan for 20 minutes. Test the temperature after 20 minutes. Once the chicken reaches 165ºF, transfer the breasts to a cutting board and thinly slice cross-wise.
Prepare the Salad:
Toss the romaine with the cucumber, radishes, and tomatoes. Drizzle with a teaspoon of extra virgin olive oil, if desired and a sprinkle of salt and pepper.
Calories: 550kcal | Carbohydrates: 31g | Protein: 43g | Fat: 29g | Sodium: 539mg | Fiber: 6g | Sugar: 7g | Vitamin C: 38mg