Recipe ingredients
- 2 whole chicken breasts
- 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
Recipe method
- 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.
Other salad recipes:
Poached chicken and walnut salad recipe
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