(Last Updated On: June 13, 2019)

Looking for an alternative to your standard chicken salad recipe? Or are you looking for something to do with all of that fragrant fresh mint growing in the garden.

This quick poached chicken salad recipe a great alternative. No mint? Try a few tablespoons of dried tarragon leaves, they also pair well with the slightly anise flavor of the fresh fennel bulb. If you  haven’t cooked with fennel, give it a try. It’s a great source of vitamins and fiber and has a consistency similar to celery.

Poached Chicken Salad with Fennel and Mint

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Poached Chicken Salad with Fennel and Mint

Ingredients

• 4 Servings
• 1 Pound Chicken Breast
• Chicken Bouillon Cube
• 1/2 Cup Fennel Bulb - Diced
• 1 Small Onion - Finely Diced
• 1/4 Cup Fresh Mint - Finely Chopped
• 1/2 Cup Mayonnaise
• Salt and Pepper to Taste

Instructions

1. Add the chicken breast into a pot of water, making sure it is covered by 2 inches of water. Add the bouillon cube and bring it to a boil, then reduce to a simmer.
2. Poach the chicken until it is cooked through and reaches 165 degrees F, approximately 8 - 12 minutes.
3. Remove the chicken and allow it to cool.
4. Combine all of the ingredients, adding additional mayonnaise if you want a wetter mix.
5. Serving suggestion: pile on a crusty bread roll with sliced tomato, Swiss cheese and arugula.

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