Poached Chicken & Arugula Salad
with Tomatoes & Chili Crisp
ACTIVE: 25 min TOTAL: 45 min
TO MAKE AHEAD: Refrigerate dressing (Step 3)
for up to 3 days.
Chili crisp is a savory condiment with bite
that’s made of a mix of chile oil and crispy
season ings, including dried chile, Sichuan
pepper corn and onion. Find it in Asian markets
or simply substitute chile oil.
SALAD
2 pounds bone-in chicken breasts
3 bay leaves, preferably fresh
1 small white onion, halved and thinly sliced
2 large ripe tomatoes, cut into 1-inch pieces
1 cup arugula or other flavorful leafy
greens, woody stems trimmed
1 cup fresh basil leaves
1 cup fresh cilantro leaves
1/2 cup fresh mint leaves
DRESSING
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
1 tablespoon spicy chili crisp or chile oil
1 tablespoon ground sumac
3/4 teaspoon coriander seeds, toasted
and crushed
3/4 teaspoon fennel seeds, toasted and
crushed
1/2 teaspoon ground cardamom
1/2 teaspoon onion or garlic powder
1/2 teaspoon salt
1/2 teaspoon ground pepper- To prepare chicken & onion: Place chicken
and bay leaves in a large saucepan and add
water to cover by 1 inch. Bring to a simmer over
high heat. Adjust heat to maintain a simmer,
cover and simmer until an instant-read ther-
mometer inserted in the thickest part without
touching bone reaches 165°F, 25 to 30 minutes.
Transfer the chicken to a clean cutting board.- Meanwhile, soak onion in ice water for 1 min-
ute; drain and pat dry. - To prepare dressing: Whisk oil, lemon juice,
chili crisp (or chile oil), sumac, coriander and
fennel seeds, cardamom, onion (or garlic) pow-
der, salt and pepper in a large bowl. - When the chicken is cool enough to handle,
discard the skin and bones and shred the meat.
Add the shredded chicken and any accumu-
lated juices to the dressing, along with toma-
toes and the onion; toss to coat. Add arugula
(or greens), basil, cilantro and mint; toss again.
Arrange on a large platter so the chicken, to-
matoes and onions are distributed throughout
the greens (and not sitting at the bottom).
SERVES 6: 11/2 cups each
CAL 261 / FAT 15G (SAT 2G) / CHOL 68MG / CARBS 5G /
TOTAL SUGARS 2G (ADDED 0G) / PROTEIN 26G /
FIBER 2G / SODIUM 421MG / POTASSIUM 423MG.
THE CHEF’S SALAD
CHEFS SARA KRAMER
& SARAH HYMANSON
opened their Los Angeles-
restaurant, Kismet, with
amazing California produce
in mind. “People often tell
us how delicious the food
is, but also how good they
feel after eating it, which is
definitely what we aim to
do,” says Kramer. This salad,
bursting with fresh herbs
and zesty spices, showcases
their mission to make flavor-
packed healthy meals.