Chickpea Salad with Broccoli & Golden Milk-Poached Chicken

chicken salad
Adapted from Eating Well: Serves 4-6 1.5 cups= 1/2 starch, 3 protein, 2 fats

Ingredients:

2 Cups Low Fat, Unsweetened Coconut Milk

1 Tbsp Ground Coriander

1 Tbsp. Ground Turmeric

2-4 Large Cloves Crushed (mmmmmm… garlic)

1 Lb. Boneless, Skinless Chicken Breast

1 can (15 oz.) Chickpeas, rinsed

3 Tbsp. Extra Virgin Olive Oil or Avocado

3 Tbsp. Red Wine Vinegar

1 White Onion, sliced (For those onion lovers: quick pickle the remaining 1/2 of the onion for a delicious additional topping).

5 oz. Baby Arugula

4 Cups Bite-Sized Broccoli Florets

Salt/Pepper

Cilantro

There are two ways to utilize this recipe. With Cooked or raw Broccoli, but both are delicious!

Directions With raw Broccoli:

  1. Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add 1/2 Sliced onions and simmer till onions are soft. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, about 20 minutes.

2. Transfer the chicken to a clean plate and cover to keep warm. Transfer the liquid and the garlic to a mini food processor. Add oil and vinegar. Process the dressing until smooth. You may need to add water to thin it out.

3. Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Start with tossing with1/2 dressing, add more as desired. If you have left over dressing save it for other recipes or salads. Add the quick pickled onions on top, and a a few pinches o f pepper.

Directions with cooked Broccoli:

  1. Preheat Oven to 400 F. In a glass baking dish toss broccoli with a high heat tolerant oil, like avocado. Bake till desired doneness.
  2. Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add 1/2 Sliced onions and simmer till onions are soft. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, about 20 minutes.

3. Transfer the chicken to a clean plate and cover to keep warm. Transfer the liquid and the garlic to a mini food processor. Add oil and vinegar. Process the dressing until smooth. You may need to add water to thin it out.

4. Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Start with tossing with 1/2 dressing, add more if desired. If you have extra dressing save it for other recipes or salads. Add the quick pickled onions on top, and a a few pinches o f pepper.

Serves 4-6

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Tanya HW

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