Best Poached Chicken Sandwiches With Peas And Radishes Recipes

Poached-Chicken-Salad Sandwiches image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

2 boneless, skinless chicken breasts (about 1 pound total)
1 small yellow onion, halved and peeled
Coarse salt and ground pepper
1/4 cup chopped toasted walnuts
2 tablespoons golden raisins
1 celery stalk, finely chopped
1/2 small red onion, finely chopped
3 tablespoons mayonnaise
1/4 cup nonfat plain Greek yogurt
2 teaspoons chopped fresh tarragon leaves
Bread and lettuce leaves, for serving

Steps:

In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

Nutrition Facts : Calories 314 g, Fat 17 g, Fiber 1 g, Protein 33 g, SaturatedFat 3 g

Roasted-Chicken Bread Salad with Peas image

Provided by Martha Stewart

Time 2h

Number Of Ingredients 8

1 whole chicken (about 3 1/2 pounds)
1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed
1 cup sugar snap peas, trimmed
Coarse salt and freshly ground pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/2 loaf rustic bread, such as pugliese, cut into 1 1/2-inch cubes (5 packed cups)
1 cup pea shoots, for serving

Steps:

Preheat oven to 450 degrees. Let chicken stand at room temperature 30 minutes.
Meanwhile, in separate batches, blanch fresh peas and snap peas (or just snap peas, if using frozen green peas) in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath; let cool completely. Drain. Slice snap peas in half on the bias.
Pat chicken dry and transfer to a large ovenproof skillet. Rub all over with 1 tablespoon oil. Season with salt and pepper. Roast until chicken is golden and a thermometer inserted into thigh (avoiding bone) registers 160 degrees, about 45 minutes. Transfer to a cutting board and let rest 10 minutes before carving. Loosely tent with foil to keep warm.
Skim fat from skillet; discard. Whisk lemon juice and 1/4 cup oil into skillet, then season with salt and pepper.
Heat broiler. Arrange bread on a rimmed baking sheet and toss with remaining 2 tablespoons oil. Season with salt and pepper. Broil, tossing occasionally, until toasted, about 2 minutes.
In a large bowl, combine toasted bread with both peas. Drizzle with lemon dressing and toss to coat. Arrange bread salad on a platter and top with chicken and pea shoots; serve.

Roast Chicken with Radishes image

Provided by Ina Garten

Categories main-dish

Time 1h50m

Yield 3 servings

Number Of Ingredients 6

1 (4- to 4 1/2-pound) roasting chicken
Kosher salt and freshly ground black pepper
1 lemon, quartered
6 sprigs fresh thyme
1 1/2 pounds radishes, preferably mixed heirloom, trimmed and scrubbed
3 tablespoons unsalted butter, melted

Steps:

Preheat the oven to 425 degrees.
Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally with salt and pepper. Put the lemon and thyme in the cavity. Tie the legs together with kitchen string and tuck the wings under the body. Cut any larger radishes in half so they are all about the same size and place around the chicken.
Pat the chicken dry with paper towels. Brush the chicken and radishes all over with the melted butter and sprinkle them both liberally with salt and pepper.
Roast for 1 hour and 15 minutes, until the juices run clear when you cut between the leg and thigh. Cover the pan or baking dish with aluminum foil and allow to sit at room temperature for 15 minutes. Carve the chicken and serve with the radishes and pan juices.