Easy Poached Chicken Coleslaw Salad


Poached Chicken Salad

How about an easy low fat delicious meal you can whip together after a hard day of work?  My Easy Poached Chicken Coleslaw Salad will make for a wonderful light family meal.

recipe serves 4


1 lb boneless skinless chicken breast.

16 oz bag 3 color cabbage (green cabbage, carrot and red cabbage)

1 medium white onion – thinly diced

2 Tbsp fresh cilantro minced

1 tsp jalapeno pepper – minced

2 fresh limes

2 tomatoes – sliced

2 avocado – sliced

3 Tbsp fat free Italian dressing.

1 bay leaf

1/4 tsp ground peppercorn

salt (see below)


Add onion, cilantro, juice of two limes, jalapeno, and 1/4 tsp salt to mixing bowl, stir, cover with plastic and refrigerate.

To large pot of water add add chicken, pinch of salt, bay leaf, peppercorn, and a ring of onion. Bring to boil and then reduce heat to strong simmer for for 12 to 15 minutes. When cooked remove breasts from hot water and set aside.

In bowl add prepared cabbage and toss with 3 Tbsp fat free Italian dressing.

Slice tomatoes and avocado thinly.

Slice chicken into serving size pieces.

Plate cabbage, tomatoes, avocado and chicken.  Top chicken and tomato slices with a little onion mixture and serve.

Left over onion mixture can be placed on table for extra flavor for those who need more of a kick.


She Who Must be Obeyed got her vegetable garden in a while ago so now we just have to sit back and wait for all the fresh tomatoes, peppers, snow and sugar peas, and  lettuce to come rolling onto our table.

Of course the fresh produce doesn’t come cheap.  I figure by the time we buy the soil, the planting supplies, and then water the garden for weeks and weeks we end up paying for produce on the scale of sterling silver.  But I think the from garden to our table freshness is worth every cent.

So, inspired by Sue’s garden business model, and not to be outdone on freshness, I’m going to brew and bottle my own beer.  Yes indeed, got an expensive brewing kit, now I just need to kill an entire day making a batch of beer.  And then I’ll sit back and watch it slowly turn from yuck to wonderful beer.  And after a few weeks I’ll have from the brewery to the table beer.

I wonder if there is such a thing as miniature cattle.  I could put a few head a cattle on the yard to get hugely expensive but fresh tenderloin.  Probably small for filets, more like tornado tenderloin.

Or maybe I’ll just go down to the Redondo Beach Brewery and order a salad, burger and beer.

Glad I worked through that whole freshness thing.

Good Eating and Table Talk,


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