Poached Chicken, Spinach And Radicchio Salad

The ingredient of Poached Chicken Spinach And Radicchio Salad

• 4 about 180g each chicken breast fillets
• 1 bay leaf
• 4 black peppercorns
• 6 slices prosciutto
• 1 small baguette thinly sliced
• 1 tbsp olive oil
• 2 tbsp finely grated parmesan
• 1 small radicchio leaves separated
• 100g baby spinach leaves
• shaved parmesan to serve
• 1 egg yolk
• 2 tsp dijon mustard
• 1 tbsp lemon juice
• 4 anchovy fillets drained on paper towel chopped
• 1 garlic clove chopped
• 1 2 cup 124ml light olive oil

The Instruction of poached chicken spinach and radicchio salad

• preheat oven to 180u00b0c place the chicken bay leaf and peppercorns in a large frying pan and cover with plenty of cold water place over high heat and bring to a simmer cook for 10 minutes or until just cooked through remove from heat and transfer to a plate set aside to cool slightly before placing in the fridge to chill coarsely shred
• place the prosciutto on an oven tray and bake for 5 minutes or until crisp place the baguette slices on an oven tray and lightly brush with oil sprinkle with parmesan bake in oven for 5 6 minutes or until golden brown and crisp
• to make the anchovy dressing place the egg yolk mustard lemon juice anchovy and garlic in the bowl of a small processor and process until smooth and creamy while the motor is running gradually pour in the oil in a thin steady stream until well combined season to taste with salt and pepper
• arrange the radicchio baby spinach chicken prosciutto and croutes on serving dishes drizzle with dressing and sprinkle with shaved parmesan to serve

Nutritions of Poached Chicken Spinach And Radicchio Salad

calories: 685 452 calories
calories: 44 grams fat
calories: 9 grams saturated fat
calories: 15 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 57 grams protein
calories: 167 milligrams cholesterol
calories: 1356 16 milligrams sodium
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calories: nutritioninformation