Poached Chicken Club

Perfect for perking up a school lunch box, and adding a healthy option, this Poached Chicken Club replaces the bacon element with turkey bacon. Guacamole provides creaminess, cilantro adds incredible taste, and arugula lends a crisp salad flavor.

Perfect for perking up a school lunch box, and adding a healthy element, this Poached Chicken Club replaces the bacon element with turkey bacon. Guacamole provides creaminess, cilantro adds incredible taste, and arugula lends a crisp salad flavor.

Poached Chicken

  • 2 quarts water
  • 2 bay leaves
  • 1 lemon, cut in half
  • ¼ cup salt
  • 2 Tbsp whole black peppercorns
  • 1 6 oz boneless, skinless chicken breast

| Preparation – Poached Chicken | Place water on stove in medium sized pot on high heat. Add all ingredients except chicken. Once water comes to a boil, turn down heat to medium. Add chicken breast, cook 6 to 8 minutes or until chicken is cooked thoroughly. Set aside.

Guacamole

  • 1 avocado
  • 2 Tbsp lime or lemon juice
  • 1 Tbsp cilantro, finely chopped
  • 1 Roma tomato, de-seeded and diced
  • 1 clove garlic, minced
  • salt and freshly ground black pepper, to taste

| Preparation – Guacamole | In medium-sized mixing bowl, break down avocado and lemon/lime juice with a whisk or fork until avocado has turned into creamy state. Add the rest of the ingredients and mix thoroughly. Set aside in refrigerator.

Additional Toppings

  • 1 Tbsp vegetable or canola oil
  • 1 medium sweet onion, sliced
  • 2 slices turkey bacon
  • 1 tsp olive oil
  • salt and freshly ground black pepper, to taste
  • 1 handful arugula
  • 1 vine-ripened tomato, sliced into ¼-inch pieces
  • 2 slices vegan or whole-grain bread

| Preparation – Additional Toppings | In a medium-sized sauté pan, heat oil over medium-high heat. Add sliced onions and cook them slowly until they are golden brown in color, continuously stirring to achieve even caramelization. Set aside. Heat a medium-sized sauté pan over medium-high heat. Once pan is hot, add turkey bacon and cook until crisp, 3 to 5 minutes on each side. Set aside.

In a small mixing bowl, toss arugula with olive oil and a pinch of salt and pepper to taste.

| Assembly | Toast vegan or whole-grain bread. Spread 1 Tbsp guacamole on each piece of bread. Place chicken breast on bottom piece. Add tomato and turkey bacon on top of chicken. Add caramelized onions and arugula. Cut in half and serve.

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