Poached Chicken and Walnut Salad
Instructions:
- 2 whole chicken breasts (with skin on and bone in)
- 1 celery stalk
- 1 onion, sliced
- 6 peppercorns
- chicken broth
- 3 tbsp. extra virgin olive oil
- 3 tbsp. balsamic vinegar
- 1/4 cup walnuts
- mixed greens: watercress, arugula, red leaf lettuce, radicchio
- Place chicken breasts in pan or skillet. Add celery, onion and peppercorns. Add enough broth to cover chicken.
- Bring to a boil, then reduce heat to medium−low.
- Cook until just tender, about 20 minutes.
- Cool chicken and remove skin. Pull chicken off bone in strips.
- In a saucepan, combine olive oil, vinegar and walnuts.
- Cook until somewhat thickened and liquid is reduced.
- Wash greens and tear into pieces.
- Place greens on four salad dishes, then arrange chicken on each plate of greens.
- Pour oil−vinegar mixture on top