Quick & Easy

Poached chicken with ruby grapefruit salad

Poaching chicken in this way keeps the meat lovely and moist. Make sure you cover with a tightly fitting lid to prevent too much liquid from evaporating, and simmer, rather than boil. Boiling will make the chicken tough.
Poached chicken with ruby grapefruit salad



1.Combine the water and stock in large frying pan; bring to a boil. Add chicken; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Slice chicken thinly.
2.Segment peeled grapefruit over large bowl to catch juice; add grapefruit segments to bowl with chicken, onions, chilli, coriander, nuts and spinach.
3.Place remaining ingredients in small jug; whisk until sugar dissolves. Pour dressing over salad; toss gently to combine.

Brown sugar can be used in place of palm sugar.


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