Poached Chicken, Crunchy Vegetables, and Herb Dressing
Poached Chicken, Crunchy Vegetables, and Herb Dressing is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Drain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDrain and rinse the almonds in fresh cold water, then pound them with the herbs, the garlic clove and a little salt.
Slowly pour the olive oil into the mixture, stirring to combine.
Put the chicken breasts into a pan of cold water with the reserved herb stalks (from the dressing), the garlic and the salt.
Bring the water to a simmer, turn off the heat and immediately cover the pan.
Allow the chicken to sit in the hot poaching liquor for 20 minutes, until cooked through.
Bring a medium saucepan of salted water to a boil and blanch the green beans for 1 1/2 to 2 minutes, then cool under cold running water.
Transfer to a large mixing bowl.
Preheat the broiler.
Shave the fennel bulb with a mandolin or peeler into this slices and do the same with the carrot and zucchini.
Add to the beans.
Put the tomatoes on a non-stick baking sheet and under a preheated broiler for 2 to 3 minutes until softened.
Add to the bowl.
Remove the chicken breasts from the poaching liquor.
Thinly slice them and add to the bowl of vegetables.
Toss together and season to taste with salt and pepper.
Arrange the chicken and vegetables between plates and serve with the herb dressing and lemon wedges.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.