Try this Poached Chicken Salad recipe, or contribute your own.
Suggest a better descriptionTie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again. This recipe yields 4 salads. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A07 broadcast 02-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-28-1997 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 servings | ||
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Calories: 171 | ||
Calories from Fat: 45 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 78.4mg | 24 % | |
Sodium 1268.8mg | 44 % | |
Potassium 357.5mg | 9 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 3.9g | ||
Protein 24.7g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 171
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