Crispy Salad with Poached Chicken

Serves 4

For the poached chicken:

  • 2 bone-in, skin on chicken breast
  • 4 whole cloves of garlic
  • 1/4 teaspoon chili flakes
  • 1 shallot, cut in half
  • 1 bunch of cilantro stems
  • 1 star anise pod
  • 1 inch piece of fresh ginger, sliced
  • 1 teaspoon sea salt

For the dressing:

  • 1 cup sunflower seeds, ground to sunflower butter
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon raw honey
  • 2 cloves garlic, finely minced or grated
  • 1 teaspoon finely minced or grated ginger
  • 2 tablespoons lime juice

For the salad:

  • 1 heart of romaine lettuce
  • 1 head baby bok choy
  • 1/4 cup snap peas
  • 1/4 cup shredded carrot
  • 1 small kohlrabi or daikon or radishes
  • cilantro to garnish
  • 1 bunch scallions, thinly sliced
  • chili flakes, optional


  1. Poach the chicken: place the aromatics, chicken, and salt in a medium saucepan and add just enough water to cover everything. Bring to a boil over medium heat, reduce to a simmer, cover and cook for about 15 minutes. Chicken should be firm to the touch and cooked through. Remove the cooked chicken from the pot and set aside to cool.
  2. Prep dressing: combine all the ingredients in a small bowl and taste for seasoning or blend together in food processor/blender. It will be thick, so thin it with some water and a little more lime juice to taste.
  3. Shred the chicken into small pieces.
  4. Chop all of the salad vegetables into relatively uniform pieces and toss with the dressing and shredded chicken. Finish the salad with sliced scallions, cilantro, a sprinkle of salt, and a squeeze of fresh lime and chili flakes, if desired.