Poached Chicken, Peach And Rose Petal Salad

Ready in 1 hour

Top-ranked recipe named "Poached Chicken, Peach And Rose Petal Salad"

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Try this Poached Chicken, Peach And Rose Petal Salad recipe, or contribute your own. "Chicken" and "Celery" are two tags used to describe Poached Chicken, Peach And Rose Petal Salad.


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1 Free range chicken
1 Lemon
1 Onion; quartered
; bouquet garni
; necessary)
1 Carrot; quartered
; wine or tarragon
; lemon thyme, 2
; string to make a
; vinegar
6 tb Single cream
Petals of one full scented
; sprigs parsley tied
; and thawed if
1 1/2 tb Rose; orange and chilli
A small handful of mint
2 Ripe peaches; skinned and
110 g Freshly shelled peas; (not
1/2 ts Caster sugar
1 Stick celery; quartered
1 Bay leaf; 2 sprigs thyme or
; vinegar or white
2 Little gem lettuces;
; 200g/7oz podded
; broad beans (frozen
; together with
Salt and pepper
Salt and pepper

Original recipe makes 1 servings



1 To Poach the Chicken: Put in a large saucepan. Pare off the lemon zest with a vegetable parer and add to the pan. 2 Squeeze the lemon juice and add with the remaining ingredients. Add water to cover. Boil and simmer for 40-50 minutes until cooked. Let the chicken cool in its broth, remove and discard the skin and bones. Shred half the meat and save the rest for another dish. 3 For the Dressing: Whisk the vinegar with the sugar and salt until dissolved and whisk in the cream. Add the pepper, taste and adjust the seasoning. 4 If using broad beans, let the frozen beans defrost. If they are fresh, blanch in boiling water for a minute or two and drain. 5 Continue by slitting open the tough grey outer skin and squeezing out the tender, bright green beanlet lodged inside. Simmer for a few minutes in a fresh batch of lightly salted water before draining thoroughly. 6 Before serving arrange the shredded little gem in the base of a bowl and lay the chicken over it. Scatter the peach slices, rose petals and mint leaves and the peas or beans over the chicken. Drizzle some dressing over - not too much or itll look murky. 7 Put the rest into a small jug and pass around, so that each diner can dress his or her own salad as desired. Recipe by: Sophie Grigson

Calories Per Serving: 205 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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