Italian-Style Salad With Poached Chicken

No more boring chopped salads! Made with the juiciest and most tender poached chicken, cos lettuce, smoked capsicum and anchovies. This recipe is quick, delicious and naturally gluten-free.


  • 2 cups Cos lettuce, finely chopped
  • 1 can Organic tinned chickpeas, drained (only use BPA free variety)
  • 1 cup Blanched green beans, diced
  • 2 Poached chicken breast (see my recipe how to poach chicken)
  • 1 Big red capsicum, roasted  ((you can buy it from the deli section in your supermarket or roast it yourself, see instructions below))
  • 1 punnet Cherry tomatoes
  • 8 Anchovies, roughly chopped  ((you can add more or less depending on your preference))
  • ⅓ cup Extra virgin olive oil
  • 2 tsp Dijon mustard
  • 1 tbsp Red wine vinegar
  • Salt and pepper to season


  1. Start by roasting your capsicum. Turn the gas flame to medium heat. Set the capsicum directly over the flame. Turn the capsicum occasionally with tongs until all sides are blackened and blistered.
    red capsicum on the gas flame
  2. Take it off the flame and let it cool off on a plate.
    Burnt red capsicum on a plate
  3. Meanwhile, wash and cut the beans, cos lettuce, tomatoes. Chop anchovies into small bits. If you are going to serve the salad straight away, put all ingredients in one bowl. Otherwise, put them in a storage container side by side.
    Chopped green beans in a bowl
  4. Chop chicken into small cubes. Add it to the salad bowl/storage container.
  5. Now your capsicum must be cold enough to peel it. The burnt skin should come off very easily. If you are left with a lot of black bits, simply rinse it under running water. However make it fairly quick, you don't want to wash off all the flavours. Dry with a paper towel. Cut it into matchsticks, add one tbsp of extra virgin olive oil, salt, and pepper and mix it all to combine. Add it to the other ingredients.
    Red capsicum cut into matchsticks in a bow;
  6. Wisk the remaining olive oil, mustard, red wine vinegar, salt and pepper to make the vinaigrette. Add the dressing to the salad bowl or put it on the side until ready to serve.
  7. Ready to eat? Gently mix all ingredients together, serve, and enjoy!