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Poached Chicken and Green Bean Salad

Poached Chicken and Green Bean Salad

Looking for a tasty salad to share between the vegans and meat eaters at your table? Try this green bean salad recipe

4 Servings

25 minutes

  • 3 tbsp kosher salt, plus more per taste

  • 1 tbsp fresh ground black pepper, plus more for taste

  • 2 tbsp organic yellow mustard

  • 8 oz organic green beans, trimmed

  • 1 bundle of green onions, sliced

  • 5-8 ounces organic mixed greens (spring mix)

  • 1 cup sliced pepperoncinis

  • 1 lemon

  • 1 bunch radishes, cut into quarter wedges

  • 6 tbsps extra virgin olive oil

  • (optional) 2 large skinless, boneless chicken breast


Optional Step

Poached chicken: this is an optional step for those meat eaters out there but keep in mind that this salad can stand alone without the chicken.

Put chicken in a large saucepan and fill the pan with 4 cups or water or, until the water has completely covered the chicken breasts. Add in 3 tbsp of salt, cover, and set heat to med/high. Allow the pan to boil gently. Then flip chicken, recover pot, and pull pan from heat. Do not open the pot as the chicken will still be cooking. Chicken is ready once the temperature is between 145-165 degrees (about 5-10 mins). Remove chicken from pan and place on cutting board. Slice chicken into 1 inch pieces and set aside on a separate serving plate.

  1. Slice lemon and, using a lemon squeezer, squeeze lemon juice into a medium bowl. Then whisk in mustard and oil, whisking at a moderate pace until ingredients are well blended and dressing is thick. Then add in salt and pepper. Set aside.

  2. Place the green beans on a cutting board and use your rolling pin to hit the green beans until they split open. Place them in a separate bowl and add 2 tbsp of the dressing you just made.

  3. When adding the dressing to the beans, be sure all beans are completely covered and saturated by the dressing. If necessary, you may use your hands to continue coating the beans. Then sprinkle with salt and pepper.

  4. Add mixed greens to a large bowl along with sliced green onions, pepperoncinis, and radishes. Add 1 tbsp of dressing and toss salad mix, blending thoroughly all ingredients. Add in the green beans and toss again.

  5. Your salad is ready to go. Just be sure to salt and pepper to taste and serve the dressing on the side for those who want a little more. If you are serving this salad for vegans/vegetarians and meat eaters, be sure to leave the sliced chicken on a separate plate so those who want it can add it to their personal plate and those who don’t can enjoy the salad as is.

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