Poached Chicken Salad With Tomato And Raspberry Dressing

Try this delicious new flavour combination of poached chicken, raspberries and tomato with a hint of vanilla.

The ingredient of Poached Chicken Salad With Tomato And Raspberry Dressing

• 2 about 450g chicken breasts
• 750ml 3 cups massel salt reduced chicken style liquid stock
• 1 vanilla bean split seeds scraped see note
• 60g 1 2 cup frozen raspberries thawed
• 150g grape tomatoes halved
• 1 tbs extra virgin olive oil
• 1 tbs white balsamic vinegar
• 100g rocket salad mix
• 1 peach cut into wedges
• 4 slices prosciutto torn
• 2 tbs flaked almonds to serve

The Instruction of poached chicken salad with tomato and raspberry dressing

• place chicken breasts stock vanilla bean and seeds in a frying pan over medium heat season with pepper bring to a simmer reduce heat to low gently poach chicken for 15 minutes or until cooked through transfer to a plate and allow to rest for 5 minutes thinly slice the chicken
• meanwhile to make the tomato and raspberry dressing place the raspberries in a bowl and crush with a fork place in a sieve set over a bowl and use a spoon to press and extract juice discard seeds stir in the tomato oil and vinegar season stand for 10 minutes to macerate
• arrange salad mix on a platter top with peach prosciutto and chicken spoon over the dressing sprinkle with almonds

Nutritions of Poached Chicken Salad With Tomato And Raspberry Dressing

calories: 294 209 calories
calories: 12 grams fat
calories: 3 grams saturated fat
calories: 8 grams carbohydrates
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calories: 35 grams protein
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