Monday, June 14, 2010
Poached Chicken Salad with Spicy Almond Dressing
I'm back from Vacation and in need of a diet detox. Twelve days of pure indulgence: brisket, baked beans, crab, steak, bacon & eggs, pancakes, butter, chips, candy, pop, alcohol, FRIED PICKLES! It was heaven. Unfortunately, a week and a half of heaven is reflected on my scale this morning. No fear! A few weeks of clean, healthy cooking and I should be back on track. Fingers crossed. :)
This recipe is adapted from "The Eat Clean Diet - Recharged". It's Fresh, wholesome, filling and tasty.
Serves 2 lunch sized salads. For entree size, use one whole chicken breast per person.
2 cups low-sodium chicken broth
1 inch piece fresh ginger, grated
1 Thai chili pepper, cut in half and seeded
1 boneless, skinless chicken breast
1. Add stock, ginger and chili to a medium sauce pan. Bring to a boil. Reduce heat to low. Add chicken and let cook for about 10 minutes until inside is no longer pink.
2. Remove chicken from stock. Place on cutting board and shred chicken using two forks or cut into thin slices. Set aside.
2 tbsp almond butter
1 tbsp honey
1 Thai chili pepper, seeded and sliced
1/2 inch piece fresh ginger, chopped
1/4 cup stock used to cook chicken
1. Add all ingredients to a blender. Pulse until well combined.
1 x 3" section English cucumber, seeded and cut into matchsticks
1/2 medium carrot cut into matchsticks
2 green onion, sliced into 1" thick pieces
4 handfuls romaine lettuce, chopped
handful fresh cilantro
crushed peanuts or sliced almonds (optional)
1. Split romaine lettuce between two plates. Top each with half the cucumber, carrots and green onion.
2. Top each plate with half the shredded chicken. Drizzle with as much dressing as desired and sprinkle fresh cilantro and nuts over top of everything.
Cook extra chicken for left overs and use the left over chicken stock to make soup! Use the left over dressing over soba or vermicelli noodles, topped with veggies.