Poaching chicken in turmeric-infused milk for this healthy salad recipe yields tender results with a golden hue. Bright yellow turmeric has been used for centuries in traditional Indian medicine. The early spice's potent antioxidant and anti-inflammatory compound, curcumin, shows promise in fighting certain cancers, including breast, pancreatic, colorectal, lung and prostate. (See Tip to learn more about turmeric's health benefits.) Don't toss the cooking liquid: some of it goes into the salad dressing and you can use what remains to cook grains or as a soup base. Make sure to use whole milk and don't go beyond a bare simmer, otherwise it may curdle.
{"@type":"Recipe","name":"Chickpea Salad with Broccoli & Golden Milk-Poached Chicken","prepTime":1500,"author":"eatingwell.com","url":"https://www.eatingwell.com/recipe/275767/chickpea-salad-with-broccoli-golden-milk-poached-chicken/","description":"Poaching chicken in turmeric-infused milk for this healthy salad recipe yields tender results with a golden hue. Bright yellow turmeric has been used for centuries in traditional Indian medicine. The early spice's potent antioxidant and anti-inflammatory compound, curcumin, shows promise in fighting certain cancers, including breast, pancreatic, colorectal, lung and prostate. (See Tip to learn more about turmeric's health benefits.) Don't toss the cooking liquid: some of it goes into the salad dressing and you can use what remains to cook grains or as a soup base. Make sure to use whole milk and don't go beyond a bare simmer, otherwise it may curdle.","recipeIngredient":["2 cups whole milk","1 tablespoon ground coriander","1 tablespoon ground cumin","1 tablespoon ground turmeric (see Tip)","2 large cloves garlic, crushed","1 ½ teaspoons salt, divided","1 pound boneless, skinless chicken breasts, trimmed","1 (15 ounce) can chickpeas, rinsed","¼ cup extra-virgin olive oil","3 tablespoons red-wine vinegar","1 (5 ounce) package baby arugula","4 cups bite-size broccoli florets","¼ cup fresh cilantro"],"recipeInstructions":["Whisk milk, coriander, cumin, turmeric, garlic and 1 teaspoon salt in a large saucepan. Bring to a simmer over medium heat. Add chicken and chickpeas. Adjust heat to maintain a bare simmer and cook, partially covered and turning the chicken occasionally, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 20 minutes.","Transfer the chicken to a clean plate and cover to keep warm. Pour the poaching liquid through a fine-mesh strainer set over a medium heatproof bowl. Transfer 1/4 cup of the liquid and the garlic to a mini food processor. Add oil, vinegar and the remaining 1/2 teaspoon salt. Process the dressing until smooth.","Slice or shred the chicken and combine in a large bowl with the chickpeas, arugula, broccoli and cilantro. Toss with the dressing."]}