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Poached Chicken Salad with Cranberries, Pistachios & Garlic Croutons.

  • 4 sticks
    celery
  • 1 ½ lb
    chicken breasts, boneless skinless
  • ½ cup
    dried cranberries
  • 2 cloves
    garlic
  • 2
    lemons
  • ½ cup
    pistachios, unsalted
  • 1 cup
    plain Greek yogurt
  • 2 (5 oz) pkgs
    spring mix (mixed greens)
  • 6 slices
    whole grain bread
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    salt
  •  
    thyme
  • 1
    Preheat oven to 400°F.
  • 2
    Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.
    1 ½ lb chicken breasts, boneless skinless
  • 3
    Place chicken, salt, and pepper in a large pot and cover with water by 1-inch; bring to a boil. Reduce heat and simmer until chicken is cooked through, 8-10 minutes. Transfer chicken to a plate to cool.
    1 tsp salt
    1 tsp black pepper
  • 4
    Using a clean cutting board, peel and mince garlic; transfer to a medium bowl. Add oil and spices, then whisk to combine.
    2 cloves garlic
    4 tsp extra virgin olive oil
    ½ tsp Italian seasoning
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 5
    Cut bread into bite-sized pieces and add to the bowl; toss to coat. Transfer to a baking sheet pan. Reserve bowl for later use.
    6 slices whole grain bread
  • 6
    Place croutons in the oven and cook, tossing halfway through, until golden and crisp, 6-8 minutes. Remove from oven and set aside to cool.
  • 7
    Meanwhile, wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
    4 sticks celery
    2 lemons
    2 (5 oz) pkgs spring mix (mixed greens)
  • 8
    Trim and medium dice celery; place in the reserved bowl.
  • 9
    Zest lemons into the bowl with the celery.
  • 10
    Roughly chop pistachios; add to the bowl along with yogurt, cranberries, and spices. Stir to combine and set aside.
    ½ cup pistachios, unsalted
    1 cup plain Greek yogurt
    ½ cup dried cranberries
    ½ tsp thyme
    ½ tsp salt
    ⅛ tsp black pepper
  • 11
    Juice the lemons into a large bowl. Add oil and whisk to combine the dressing.
    4 tsp extra virgin olive oil
  • 12
    Add mixed greens and croutons to the bowl with the dressing; toss to combine.
  • 13
    Using two forks, shred chicken and add to the bowl with the yogurt mixture. Mix well to combine.
  • 14
    To serve, place salad greens on a plate and top with chicken salad. Enjoy!