Poached Chicken, Green Apple and Goats Feta Salad

Name: Poached Chicken, Green Apple and Goats Feta Salad
Yield: 1 servings
Ingredients: ¼ cup unsweetened all natural apple juice; 2 tbsp unsweetened applesauce; About 2 cups fresh baby spinach leaves; 4 button mushrooms, sliced; 4 button mushrooms, sliced; 1 carrot, cut into 3-4 pieces; 1 celery rib, cut into 3-4 pieces (try and find one that has a lot of leaves on it); 1 celery rib, sliced; 2 large chicken breasts, deboned and skinless; 2 tbsp cider vinegar; 25g dried cranberries; ½ tsp date paste; 1 tbsp Dijon mustard; 3 cloves garlic, peel on, smashed; 30g goat feta cheese, crumbled; 1 Granny Smith apple, peel on, diced (keep 3 slices to garnish, if desired); 1/8 tsp guar gum; 1 tbsp fresh lemon thyme, chopped; 2 tbsp fresh mint leaves, finely chopped; 1 small onion, peel on, quartered; ¼ cup fresh parsley, finely chopped; 25g toasted pecans, coarsely chopped; 1 tsp black pepper; 125g poached chicken, cooled and pulled; 1 tsp fresh rosemary, chopped; 1 tsp salt; ¼ tsp each salt and pepper; 2 tbsp dried thyme; 2 cups water

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 1 servings

Calories: 1292.72

Ingredients

1 ¼ cup unsweetened all natural apple juice
2 About 2 cups fresh baby spinach leaves
3 1 tsp black pepper
4 4 button mushrooms, sliced
5 4 button mushrooms, sliced
6 1 carrot, cut into 3-4 pieces
7 1 celery rib, cut into 3-4 pieces (try and find one that has a lot of leaves on it)
8 1 celery rib, sliced
9 125g poached chicken, cooled and pulled
10 2 large chicken breasts, deboned and skinless
11 2 tbsp cider vinegar
12 ½ tsp date paste
13 1 tbsp Dijon mustard
14 25g dried cranberries
15 2 tbsp dried thyme
16 30g goat feta cheese, crumbled
17 2 tbsp fresh mint leaves, finely chopped
18 ¼ cup fresh parsley, finely chopped
19 1 tsp fresh rosemary, chopped
20 3 cloves garlic, peel on, smashed
21 1 Granny Smith apple, peel on, diced (keep 3 slices to garnish, if desired)
22 1/8 tsp guar gum
23 1 tbsp fresh lemon thyme, chopped
24 1 small onion, peel on, quartered
25 25g toasted pecans, coarsely chopped
26 1 tsp salt
27 ¼ tsp each salt and pepper
28 2 tbsp unsweetened applesauce
29 2 cups water

Directions

1
Add all the ingredients except chicken to a shallow pan with fitting lid and bring to a boil.
2
Add chicken breasts, bring back to a boil then reduce heat, cover partly and simmer for 12-15 minutes. Flip breasts around and continue cooking for an extra 10-15 minutes, until chicken is cooked all the way through. Use immediately or chill for later use. Oh, and please, do not toss the cooking liquid! Take a few seconds to drain it and you'll be rewarded with a yummy, super lean and extra tasty chicken stock.
3
Add all the ingredients of the dressing to your small food processor or blender and process until nice and smooth. Set aside.
4
Add chicken, mushrooms, celery, cranberries, cheese, mint and parsley to a medium mixing bowl.
5
Pour vinaigrette overop and mix until well combined. Arrange baby spinach leaves at the bottom of a serving plate. Top with reserved salad, sprinkle chopped pecans and garnish with sliced apples if desired.

Nutrition per serving

1292.72 Calories

96.94g Carbs

125.55g Protein

48.46g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish sesame

Poached Chicken, Green Apple and Goats Feta Salad

Directions

Nutrition per serving

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Allergens