News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Summer Poached Chicken & Basil Salad

Our third feature of 5SOS – 5 Salads Of Summer – is a treat for those scorching hot summer days ahead. When you really can’t be bothered cooking. It’s too hot to turn on the oven or light the BBQ. If you can drag yourself away from the air conditioner or fan, this tasty GF salad is simply prepared, so you can spend the rest of your day keeping cool!

Ingredients
3 large free range chicken breast fillets
8 asparagus spears, trimmed
6 black peppercorns
3 fresh bay leaves
3 springs of thyme
3 sprigs flat leaf parsley
500ml dry white wine or verjuice
500ml water
1 avocado, split in half, cut into 1cm slices
300g mixed salad leaves, washed and torn into bite size pieces

Yogurt Dressing with Basil
½ cup Greek style plain yoghurt
1 tablespoon lemon juice
1 tablespoon olive oil
1 heaped teaspoon GF seeded mustard
 cup fresh basil, chopped

Trim the chicken fillets to remove any skin or excess fat. Place the white wine, water, bay leaves, peppercorns and herbs into a large, deep saucepan and gently bring to the boil.

Add chicken and more water if needed, to cover fillets. Cover with saucepan lid and simmer over low heat for 15 minutes until chicken is tender. Remove saucepan from heat and leave, still covered, for a further 15 minutes.

At this point, add the asparagus to the poaching liquid to blanche for two minutes. Remove with a slotted spoon and place in a bowl of ice water to refresh. Put aside until salad is constructed. 

Remove chicken fillets and discard poaching liquid. Allow to cool slightly, then tear into bite size pieces.

For Yogurt Dressing: If serving immediately, add all ingredients to a small bowl and whisk until combined. Season with sea salt and freshly ground black pepper. If making ahead of time, combine ingredients except basil and keep cool. Stir in chopped basil just before serving.

Place salad leaves, avocado, asparagus and poached chicken in a large serving bowl. Toss to combine and drizzle with yogurt dressing. Serves 4 as a main course.


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