Start to finish: 1 hour, 45 minutes
1 cucumber, peeled, halved lengthwise, seeded, and sliced 1/2 inch thick
Salt and pepper
1 pound boneless, skinless chicken breasts, trimmed of all visible fat and pounded to 3/4 inch thickness
3 ounces goat cheese, crumbled (3/4 cup)
1/4 cup cider vinegar
1/4 cup minced fresh tarragon
1 tablespoon extra-virgin olive oil
2 Fuji, Gala, or Golden Delicious apples, cored, quartered, and sliced crosswise 1/4 inch thick
1 fennel bulb, stalks discarded, bulb halved, cored, and sliced 1/4 inch thick
1/2 cup finely chopped red onion
1 romaine lettuce heart (6 ounces), cut into 1/2 inch pieces
Toss cucumber with 1/2 teaspoon salt in colander and let drain for 15 to 30 minutes.
Whisk 4 quarts water and 2 tablespoons salt in Dutch oven until salt is dissolved. Arrange breasts, skinned side up, in steamer basket, making sure not to overlap them. Submerge steamer basket in water.
Heat pot over medium heat, stirring liquid occasionally to even out hot spots, until water registers 175 F, 15 to 20 minutes. Turn off heat, cover pot, remove from burner, and let sit until meat registers 160 F, 17 to 22 minutes. Transfer chicken to paper towel-lined plate and refrigerate until cool, about 30 minutes. (Chicken can be refrigerated for up to 2 days.)
Whisk goat cheese, vinegar, tarragon, and oil together in large bowl. Pat chicken dry with paper towels and cut into 1/2 inch pieces. Add chicken, cucumber, apples, fennel, and onion to dressing and gently toss to coat. Let sit at room temperature until flavors meld, about 5 minutes. Add lettuce and gently toss to coat. Season with pepper to taste. Serve.
Nutrition information per serving: 359 calories; 112 calories from fat; 12 g fat (5 g saturated; 0 g trans fats); 109 mg cholesterol; 477 mg sodium; 29 g carbohydrate; 7 g fiber; 20 g sugar; 32 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Fennel, Apple, and Chicken Chopped Salad in “The Complete Diabetes Cookbook .”
America’s Test Kitchen provided this article to The Associated Press.