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

Poached chicken, baby beetroot and orange salad

Total Time
1 hr 25 min
10 min
1 hr 15 min
Bursting with colour, flavour and sweetness from the oranges, this is such a perfect salad for the spring time.


Skinless chicken breast

225 g, (buy 250g), fat trimmed

Chicken stock

4 cup(s), (1litre)


1 tsp, (black)


1 bunch(es), (baby)

Fresh chives

1 tbs, finely chopped

Dijon mustard

1 tsp

Olive oil

2 tsp


1 medium, segmented, juice reserved

Butter lettuce

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

Baby spinach

3 cup(s), (90g)


1 tbs, finely chopped


  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.


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.