Poaching chicken is a great way to cook chicken breasts for use in salads, pies, soups and more. Use a flavourful poaching liquid, such as white wine, to add loads of flavour while keeping the dish healthy.
A hearty Japanese noodle soup to serve as a main course. Quite spicy, but delicious and very filling!
This delicate yet rich-tasting soup is packed with good things, and makes a warming and sustaining main course. Chicken breasts are poached with vegetables, then rice is cooked in the well-flavoured stock. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.
Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Poached chicken with beans and salad is a favourite. A base layer of a thick mixture – often refried beans, but here a spicy pepper and tomato mixture – keeps everything together.
This poached chicken curry salad makes enough for about 8 people. Serve it on a bed of lettuce or inside vol-au-vents.
Poached chicken served with a light asparagus sauce proves that fine ingredients need only the simplest cooking to make a delicious meal. Try serving with boiled new potatoes and puréed carrots.
Make the most of new season's vegetables with this simple all-in-one supper dish.
Specially created for Queen Elizabeth's coronation lunch, this curry-flavoured salad with a fruity rice pilaf has become a traditional summer dish. Often made with cream and mayonnaise in the sauce, this updated version cuts the fat content by reducing the amount of mayonnaise and adding yogurt.
If you want a change from everyday boring sandwiches, this is a recipe for you! Tender shredded chicken delicately seasoned with lime and curry powder in a creamy salad sauce.
This salad is a riot of tastes, perfect when you are craving wholesome yet interesting food. Slices of chicken and sweet potatoes are served on a bed of leafy greens and vegetables, with a chunky pineapple salsa to spoon over.
A tender chicken breast absorbs the essence of a seasoned poaching liquid, which keeps the meat succulent. Here, the chicken picks up the gentle onion flavour of leeks and the fresh taste of tarragon.