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Photo of Poached chicken, baby beetroot and orange salad by WW

Poached chicken, baby beetroot and orange salad

4
Points®
Total Time
1 hr 25 min
Prep
10 min
Cook
1 hr 15 min
Serves
2
Difficulty
Moderate
Bursting with colour, flavour and sweetness from the oranges, this is such a perfect salad for the spring time.

Ingredients

Skinless chicken breast

225 g, (buy 250g), fat trimmed

Chicken stock

4 cup(s), (1litre)

Peppercorn

1 tsp, (black)

Beetroot

1 bunch(es), (baby)

Fresh chives

1 tbs, finely chopped

Dijon mustard

1 tsp

Olive oil

2 tsp

Orange(s)

1 medium, segmented, juice reserved

Butter lettuce

1 cup(s), shredded, (1/2 oak leaf)

Baby spinach

3 cup(s), (90g)

Walnuts

1 tbs, finely chopped

Instructions

  1. Place chicken in a large saucepan with stock and peppercorns. Heat over medium heat and bring to a simmer. Reduce heat until barely simmering and poach, turning occasionally, for 10 minutes or until cooked through. Using tongs, transfer chicken to a plate and pat dry with paper towel. Set aside to cool before coarsely shredding.
  2. Add beetroot to chicken stock mixture and poach for 1 hour or until tender. Drain. Discard peppercorns and set beetroot aside to cool before peeling and cutting into wedges.
  3. Meanwhile, whisk chives, mustard, oil and 1 tablespoon reserved juice in a small jug until combined. Season dressing with salt and freshly ground black pepper.
  4. Place orange segments, lettuce and spinach in a large bowl. Drizzle with dressing and gently toss to combine. Top salad with chicken and beetroot and sprinkle with walnuts. Serve.

Notes

SERVING SUGGESTION: 1 (35g) slice wholegrain bread per serve. TIP: You can add a bay leaf and sliced brown onion to the poaching liquid for extra flavour.

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