Poached Chicken and Walnut Salad
AmericanChickenEasy30 min
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
Place chicken breasts in a pan or skillet. Add celery, onion, and peppercorns.
- 2
Add enough broth to cover chicken. Bring to a boil, then reduce heat to medium-low.
- 3
Cook until just tender, about 20 minutes. Cool chicken and remove skin.
- 4
Pull chicken off bone in strips.
- 5
In a small saucepan, combine olive oil, balsamic vinegar, and walnuts. Cook until somewhat thickened and liquid is reduced.
- 6
Wash greens and tear into pieces. Place on four salad plates, then arrange chicken strips on each plate.
- 7
Pour the walnut dressing over each salad and serve.
Tags
saladamerican
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