Paleo Poached Chicken Salad

This was just a thrown together dinner with a friend last night – in fact she was given the recipe at her kitchen tea which was on the weekend. But I think the combination of everything together just went really well, it was quick and easy and a perfect hearty but healthy dinner.

Sarah chicken salad 2




3 chicken breasts, diced

1 mango

1 tomato

1 red capsicum

1 large avocado

1 beetroot, peeled and thinly sliced

10 asparagus spears, broken off (bottoms discarded) and chopped into 3-4 pieces each

handful of roasted cashews

3 large handfuls of baby spinach

olive oil & balsamic vinegar, for cooking

1 organic, gluten-free stock cube (or real stock)


100mL olive oil

25mL balsamic vinegar

10mL white vinegar

1tsp dijon mustard



For the dressing: add all ingredients into a bottle and shake well. Voila!

For the salad: roughly chop all ingredients except asparagus, cashews, beetroot and chicken and place into your chosen salad bowl.

Bring a pot of water to the boil with the stock cube in it. In the meantime add 1tbsp olive oil and 1-2tsp balsamic vinegar to a pan, and cook asparagus and beetroot on medium heat for approx 5 mins or until cooked. When water in pot is boiling, add the chopped chicken and poach on high heat for approx 5 mins or until cooked through.

Throw all cooked ingredients onto the salad, add dressing and toss!!

Enjoy x.

 Sarah chicken salad1


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