Low Carb Poached Chicken Salad
⏱ Prep: 5 min🍳 Cook: 14 min✅ Ready: 19 min
556
Calories
7.3g
Net Carbs
43.4g
Protein
38.3g
Fat
⏱ Prep: 5 min🔥 Cook: 14 min⏰ Ready: 19 min
How to Make It
Step 1
Add the chicken breasts to a large pan and cover with water. Bring to a boil and crumble in the stock cube and add the thyme. Reduce to a simmer for 8 minutes or until the chicken is cooked through but still tender.
Step 2
Remove the chicken from the stock and shred with two forks.
Step 3
Arrange the arugula in a large salad bowl and scatter over the shredded chicken.
Step 4
Crumble over the blue cheese and roughly break the walnuts. Scatter over the cranberries.
Step 5
Whisk together the balsamic, oil, salt and pepper. Drizzle over the salad and toss to combine.
Ingredients
- Arugula – 4 cup
- Blue Cheese – 2-½ ounce
- Boneless Skinless Chicken Breast – 2 small – split
- Olive Oil – 2 tablespoon
- Balsamic Vinegar – 1 tablespoon
- Chicken Bouillon Cubes by Tone’s – 1 cube
- Rosemary, Dried – 1 teaspoon
- Walnuts – ¼ cup
- Salt, Sea Salt – ⅛ teaspoon
- Black Pepper – ⅛ teaspoon
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon