Chicken Recipe

Poach chicken (optional)

Place 2 boneless, skinless chicken breasts (about 12–14 oz total) in a single layer in a saucepan and cover with water or low-sodium chicken broth by 1 inch. Add a pinch of salt, a crushed garlic clove, and a bay leaf if desired. Bring to a gentle simmer over medium heat, then reduce to low and poach until internal temperature reaches 165°F (about 12–15 minutes depending on thickness). Remove, rest 5 minutes, then shred or chop into bite-sized pieces. Measure 3 cups for the salad.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove. Add 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or close the jar and shake) until the dressing emulsifies and is smooth. Taste and adjust seasoning — add more lemon for brightness, honey for sweetness, or salt to taste.

In a large salad bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 1 avocado diced.

Add the 3 cups shredded or diced cooked chicken to the bowl, distributing it evenly across the greens.

Pour about two-thirds of the dressing over the salad (reserve the rest for guests to add more). Toss gently but thoroughly so greens and chicken are lightly coated with dressing. If using delicate greens like baby spinach, toss gently to avoid bruising.

Sprinkle 1/2 cup crumbled feta and 1/4 cup toasted chopped almonds or walnuts over the top. Add optional 2 tbs chopped fresh herbs and 1/2 cup croutons if using.

Taste a small portion and add additional salt, pepper or the remaining dressing if desired. Serve immediately so avocado stays fresh and croutons remain crunchy.