FBD

Poached Chicken and Walnut Salad

ItalianChickenEasy30 minBy Northstar

Ingredients

Servings
4
  • 2 whole chicken breasts, skin-on and bone-in
  • 1 stalk celery
  • 1 onion onion, sliced
  • 6 whole peppercorns
  • 2 cup chicken broth (enough to cover)
  • 3 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 0.3 cup walnuts
  • 4 cup mixed greens (watercress, arugula, red leaf lettuce, radicchio)

Instructions

  1. 1

    Place chicken breasts in a pan or skillet. Add celery, onion, and peppercorns.

  2. 2

    Add enough broth to cover chicken. Bring to a boil, then reduce heat to medium-low.

  3. 3

    Cook until just tender, about 20 minutes. Cool chicken and remove skin.

  4. 4

    Pull chicken off bone in strips.

  5. 5

    In a small saucepan, combine olive oil, balsamic vinegar, and walnuts. Cook until somewhat thickened and liquid is reduced.

  6. 6

    Wash greens and tear into pieces. Place on four salad plates, then arrange chicken strips on each plate.

  7. 7

    Pour the walnut dressing over each salad and serve.

Tags

salad