Apple-Poached Chicken, Goat Cheese and Asparagus Salad

Category: Main course

salade poulet poché aux pommes

15 mins

15 mins



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


2 tbsp (60 mL) Rougemont Mellow Apple Juice

2 tbsp (60 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 oil


  1. 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.
  2. 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.
  3. Apple Vinaigrette: Meanwhile, whisk together apple juice, vinegar, chives, mustard, shallot and salt. Slowly whisk in olive oil until blended.
  4. 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.
  5. 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.