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mexican poached chicken salad


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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 4


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Step 1

Put the chicken and broth into a small pot over medium heat. Bring to the boil and immediately turn the heat down so the liquid is barely simmering. Continue cooking until the chicken is cooked through, about 10-15 minutes. Remove from heat and let the chicken sit in the cooking liquid for 15-20 minutes (don’t skip letting the chicken rest in the liquid – this is what makes it really tender and soft!).

Step 2

While the chicken cooks, steam or boil the corn until tender, about 8-10 minutes. Slice the kernels off the cobs. For textural interest in the salad, I like to try and keep some kernels together in little clumps, rather than breaking them all apart.

Step 3

Slice or shred the chicken into bite-sized pieces. Put the cabbage, chicken, corn and avocado into a large salad bowl.

Step 4

Whisk together the lime juice, oil, smoked paprika and jalapeno peppers, and season well with salt. Pour this over the salad and toss gently to combine, trying not to break up the corn or avocado.

Step 5

Top with the almonds and crushed tortilla chips and serve immediately.

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