Poached Chicken

Last fall, Real Simple had an article on interesting things to do with the ubiquitous chicken-breast-for-dinner-scenario. I never planned on poaching chicken - sounds pretty blah, huh? - but this recipe intrigued me. Such a refreshing dish!

Salad with Chicken and Avocado (adapted from Real Simple, October ’08)
Serves 4 first-courses or 2 main courses

Kosher salt and black pepper
4 boneless, skinless chicken breasts
2 T evoo
2 T fresh lime juice/juice from one lime
1 t honey
2 bunches arugula or spinach, thick stems removed (about 6 cups)
1 avocado, sliced
1 bunch small radishes, thinly sliced

1. Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt. Add the chicken, reduce heat to medium, and gently simmer until cooked through, 12 – 14 minutes. Transfer the chicken to a cutting board and let rest at least 5 minutes before slicing.
2. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, ½ t salt, and ¼ t pepper.
3. Divide the greens among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette.

Note: If you prefer your salad coated in dressing, double the ingredients for the vinaigrette.