Poached Chicken Salad with Seeded Croutons and Veggie Chips

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, May 6, 2018.

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Use your poaching liquor as a stock at a later date. After removing the chicken, bring liquid to the boil, skim off anything that rises to the surface. Once cool, store in a sealed container in the freezer. Perfect for soups and casseroles!

Ingredients

Veggie Chips

3 carrots
2 parsnips

Chicken

550g chicken breasts
4 cups cold water
2 Tbsp GF soy sauce
1 Lebanese cucumber
1 Lebanese cucumber
¼ tsp salt

Dressing

150g yoghurt
3 Tbsp GF mayonnaise
2-3 tsp GF wholegrain mustard (optional, adults)

To Serve

½ iceberg lettuce
1/3 - 2/3 loaf GF sprouted good seed bread

Steps

Preheat oven to 220°C. Line two oven trays with baking paper. Cut carrots and parsnips into 1.5cm thick chips. Toss chips with a drizzle of oil on first prepared tray and season. Bake for 25-28 minutes until golden and cooked through.
While chips cook, pat chicken dry and place in a medium pot with water and soy sauce, bring to a gentle boil on medium-high heat. As soon as it boils, cover with a lid, turn off heat and leave for 15 minutes. The residual heat will cook chicken through. Remove chicken and roughly shred using two forks.
Dice cucumber and tomato 2cm and shred lettuce. Cut bread into 2cm cubes and toss with a drizzle of oil on second prepared tray. Place croutons in oven, below chips, for about 10 minutes until lightly golden and toasted.
In a small bowl combine yoghurt, mayonnaise and mustard, (if using) and season to taste.
In a large bowl, combine shredded chicken, cucumber, tomato, salt and half the dressing. Season with pepper to taste.
To serve, divide lettuce between plates and top with poached chicken and salad. Scatter with seeded croutons and serve veggie chips on the side with remaining dressing.

Nutritional Information

Energy	1957 kj 468 kcal
Protein	34.5g
Carbohydrate	29.5g
Fat	22.9g