Chicken and Poached Egg Salad

By Dixie Elliott

Chicken and Poached Egg Salad

Chicken and Poached Egg Salad recipe, bought to you by MiNDFOOD.

Quick and easy, this chicken and poached egg salad is ideal for a late Sunday lunch.

Serves 4

2 egg yolks

1 tbsp white wine vinegar

1 tsp dijon mustard

2 anchovy fillets, rinsed

1/2 cup olive oil

white pepper

4 small chicken breast fillets

2 baby cos lettuce, trimmed, halved lengthways

2 tsp white wine vinegar, extra

4 eggs (as fresh as possible)

finely grated parmesan, to serve

freshly ground black pepper, to serve

Place egg yolks, vinegar, mustard and anchovy fillets into a small food processor. Process until combined. With motor running, add 1/2 cup oil in a slow, steady stream until a smooth, thick sauce forms. Season with salt and white pepper. For a thinner sauce add warm water, 1 tbsp at a time.

Heat a chargrill pan over a medium-high heat. When hot, add chicken fillets and cook for 4 minutes on each side or until golden and cooked through. Transfer to a plate, cover and stand for 10 minutes before slicing.

Place a lettuce half onto each serving plate. Place chicken beside lettuce and spoon dressing over lettuce.

Bring a deep saucepan of water to the boil over a high heat. Add vinegar to water. Reduce heat to medium low. Crack an egg into a cup. Using a slotted spoon, stir water to form a whirlpool. Slide egg into water. Repeat with another egg. Cook for 2 minutes or until eggwhite is set. Remove eggs, one at a time, with a slotted spoon and place onto salad. Cook remaining eggs and place onto salad. Sprinkle with parmesan and black pepper. Serve.



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