Poached Chicken Salad

Poached Chicken Salad

  • Prep: 10 min
  • Cook Time: 10 min
  • Total: 20 min
  • Serving: 4 Servings

Poaching chicken makes it succulent and tender. The perfect addition to this lemony honey and yogurt salad.


  • Zest from 1 lemon, finely shredded
  • Juice from 1 lemon
  • 1 pound skinless, boneless chicken breast halves, cut in 2-inch pieces
  • 1 cup chicken broth
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 seedless cucumber, sliced
  • 4 5-ounce container Greek-style honey-flavored yogurt
  • 4 tomatoes, sliced
  • Salt and freshly ground pepper
  • Fresh oregano (to garnish)


  1. Place the lemon peel, lemon juice, chicken, broth, garlic and oregano into a medium-sized saucepan and bring to a simmer over medium-heat.
  2. Cook the mixture for 10 minutes, covered, until the chicken is cooked through. Drain the liquid, reserving 1/3 cup, and set aside.
  3. Place the cucumber and the tomato into a salad bowl along with the chicken mixture. Toss to combine.
  4. Put the yogurt in a small bowl and add the reserved cooking liquid and a few pinches of salt and pepper. Whisk together to combine, and then drizzle over the chicken mixture. Garnish with some fresh oregano and serve.

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