Poached chicken and fig salad with Gorgonzola dressing – Food & Home Magazine
Poached chicken, figs, and creamy Gorgonzola dressing in a fresh salad. Serves 4 in just 25 mins. Perfect for a light, flavorful meal.
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Cooking tools:
- Immersion blender
- Saucepan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Slotted spoon
- Tongs
- Whisk
- Spoon
- Serving platter
- Plate
- Stove
- Refrigerator
- Airtight container
Ingredients
- SALAD
- 1L (4 cups) chicken stock
- 3 bay leaves
- 4 peppercorns
- 4 skinless chicken breasts
- 8 figs, quartered
- 1½ avocados, diced
- 60ml (¼ cup) pumpkin seeds, toasted
- 12 cucumber ribbons
- 1 spring onion, thinly sliced
- 80g fresh watercress
- 60g Gorgonzola
- 5ml (1 tsp) Dijon mustard
- 15ml (1 tbsp) red wine vinegar
- 80ml ( cup) fresh cream
- 60ml (¼ cup) milk
- 5ml (1 tsp) chives, finely chopped
- salt
- freshly ground black pepper
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