Poached-Chicken Salad with Thinly Sliced Vegetables

Name: Poached-Chicken Salad with Thinly Sliced Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 small apple, cored and cut into matchsticks; 5 whole black peppercorns (optional); 2 heads boston or other butterhead lettuce, leaves separated and torn; 3 mediums carrots, peeled into ribbons; 680 grams bone-in chicken breasts each), skin on; 2 Tbsps coarse salt; 6 servings coarse salt and freshly ground pepper; 710 milliliters dry white wine; 1 fennel fronds (from bulb); 1 medium fennel bulb, trimmed, cored and very thinly sliced; 59 milliliters extra-virgin olive oil; 5 sprigs tarragon; 8 baby turnips, peeled and very thinly sliced; 946 milliliters water; 3 Tbsps white-wine vinegar, preferably tarragon (igourmet com); 2 Tbsps whole coriander seeds (optional)

Poached-Chicken Salad with Thinly Sliced Vegetables might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 417 calories, 28g of protein, and 13g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of baby turnips, coarse salt, carrots, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.