Apple-Poached Chicken Salad

Published on 1 May 2017

Preparation: 15 minutes
Total Time: 40 minutes
Servings: 4

INGREDIENTS:

2 boneless skinless chicken breasts (about 1 lb/500 g)
2 cups (500 mL) Rougemont MacIntosh Apple Juice
2 cups (500 mL) sodium-reduced chicken broth
1/2 onion, chopped
2 cloves garlic, smashed
1 bay leaf
1/4 tsp (1 mL) each salt and pepper
1 bunch asparagus, trimmed
8 cups (2 L) arugula
1/2 cup (125 mL) crumbled goat cheese
1 red apple, cored and thinly sliced
1/4 cup (60 mL) toasted natural sliced almonds

Apple Vinaigrette:
2 tbsp (30 mL) Rougemont Mellow Apple Juice
2 tbsp (30 mL) white wine or apple cider vinegar
1 tbsp (15 mL) chopped fresh chives
1/2 tsp (2 mL) Dijon mustard
1 shallot, minced
1/4 tsp (1 mL) salt
1/4 cup (60 mL) extra-virgin olive oïl

Apple-Poached Chicken Salad

INSTRUCTIONS:

Place chicken breasts in single layer in saucepan. Pour apple juice and chicken broth over top. Add onion, garlic, bay leaf, salt and pepper to saucepan.

Heat over medium-high heat; bring to boil. Reduce heat to medium-low; cover and simmer for about 15 minutes or until internal temperature reaches 165 °F (74°C). Remove chicken from liquid and let cool. Slice crosswise.

Apple Vinaigrette: Meanwhile, whisk together apple juice, vinegar, chives, mustard, shallot and salt. Slowly whisk in olive oil until blended.

Cook asparagus in saucepan of boiling water for 2 to 3 minutes or just until bright green. Immediately plunge into bowl of ice water. Drain and pat dry. Chop into bite-size pieces.

Toss arugula and asparagus with half of the vinaigrette. Arrange on 4 plates. Top with chicken slices, goat cheese, sliced apples and almonds. Drizzle with remaining vinaigrette.

Tips:
– The chicken is just as delicious poached in Rougemont Apple Royal Gala Juice or Rougemont Not From Concentrate Juice.
– McIntosh or Gala Apples are perfect for serving fresh over salads because of their natural sweetness and Crunch.