Poached Chicken Salad Stackup

Poached Chicken Salad Stackup Enlarge Image
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11 users rated this recipe an average rating of 2.5
Makes:
4 servings
Start to Finish:
30 mins
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Poached Chicken Salad Stackup

Ingredients
1
lemon
1
pound skinless, boneless chicken breast halves, cut in 2-inch pieces
1
cup chicken broth
4
1
teaspoon dried oregano, crushed
1
seedless cucumber
1
5 ounce container Greek-style honey-flavored yogurt
4
tomatoes, sliced
 
Salt and pepper
 
Fresh oregano (optional)

Directions

  1. Finely shred peel from lemon; juice lemon. In saucepan combine peel, juice, chicken, broth, garlic, and oregano; bring to simmer over medium-high heat. Reduce heat and simmer, covered, 10 minutes or until no pink remains in chicken. Drain, reserving 1/3 cup cooking liquid.
  2. Meanwhile, chop half the cucumber; slice remaining. For dressing, place reserved cooking liquid in bowl; whisk in yogurt. Remove half the dressing and set aside. Add chicken to bowl along with chopped cucumber; toss to coat.
  3. Layer tomato and sliced cucumber on plates. Top with chicken mixture. Drizzle with some of the reserved dressing. Season with salt and pepper. If desired, top with fresh oregano. Pass remaining dressing.

Nutrition Facts

(Poached Chicken Salad Stackup)
    Per serving:
  • 196 kcal cal.,
  • 3 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 68 mg chol.,
  • 480 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 7 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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