- Poach the chicken breasts. Place them in a single layer in a pan. Sprinkle salt and black pepper over them. Cover the chicken breasts with water and bring it to boil over medium high heat. Reduce the heat to low and cook covered until the chicken is tender enough. Transfer the chicken on a plate or on a cutting board and chop when it cools.
- Combine chopped chicken and the rest of the salad ingredients in a bowl and put it aside.
- Put all the ingredients in a small jar and shake well. Pour it over the salad, stir and serve in a bowl, on lettuce leaves or in sandwiches.
Assemble the salad:
Pour the vinaigrette over the salad ingredients and toss well.