Poached Chicken Radicchio Peach & Parmesan Salad

Poached Chicken Radicchio Peach & Parmesan Salad

Ingredients for 2 Serves


1/2 x Radicchio – leaves roughly ripped
4 x Mint sprig – leaves picked
1/2 x Lemon – juice and zest
350g x Chicken breast fillet
1 x Peach – sliced into wedges
4 x Thyme sprig – leaves picked
2 x Garlic clove – roughly chopped
1 x Asparagus – spears chopped in halves

Pantry items


4 Cup Chicken stock
2 Tablespoon Olive oil
4 Tablespoon White wine vinegar
50g x Parmesan- shaved with a peeler




  • Heat a pot to med – high add chicken stock, garlic and thyme and bring to the boil. Once boiled add chicken breast and allow the water to return to a rolling boil. Once boiled reduce heat and cover with a lid to simmer for 8-12 minutes.
  • Add asparagus into the simmering chicken stock to cook until slightly wilted but firm to bite.
  • Create Dressing; In a bowl combine olive oil, white wine vinegar, lemon juice, lemon zest and half the mint. In a bowl toss the radicchio, asparagus and peach. Top with mint and shaved parmesan.
  • Once chicken is cooked sliced chicken in 1cm slices.. Layer they salad on plate. Lay chicken breast alongside salad. Drizzle with dressing. Enjoy!

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