Poached Chicken Pear And Walnut Salad Recipes

POACHED CHICKEN, PEAR, AND WALNUT SALAD

Steps:

• In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice.
• Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino.
• Season with salt and pepper. Drizzle with remaining vinaigrette.

WINE POACHED CHICKEN, PEAR AND WALNUT SALAD

Steps:

• To poach the chicken combine the wine, herbs, and peppercorns in a high-sided frying pan, braiser or saute pan. Make sure the wine will almost cover the chicken breasts so use a pan that is just about large enough to fit them in one layer. Bring the wine mixture to a boil and reduce the heat to simmer. Add the chicken breasts and poach (not boil), turning once, about 15 minutes. Turn off the heat and cover the pan. Allow the chicken to rest in the wine liquid and finish cooking for about 15 more minutes. Remove the chicken, slice or shred as desired and enjoy it warm or refrigerate for later use.
• Combine the red wine vinegar, olive oil and salt and pepper. Whisk until combined. Drizzle half the vinaigrette over the sliced chicken breasts. Divide the escarole leaves, pear, shallot and walnuts among four plates. Top with the chicken and cheese.
• Season with salt and pepper if desired and drizzle lightly with remaining vinaigrette. Serve and enjoy!

POACHED-CHICKEN-SALAD SANDWICHES

Steps:

• In a large straight-sided skillet or pot, cover chicken and onion with water by 1/2 inch; season generously with salt. Bring to a boil over high; cover, reduce heat to medium-low, and cook 5 minutes. Remove skillet from heat and let stand, covered, until chicken is cooked through (an instant-read thermometer should read 160 degrees), 12 to 14 minutes. Remove chicken from water and let cool completely. (To store, refrigerate in an airtight container, up to 3 days.)
• Shred chicken, then mix with walnuts, raisins, celery, red onion, mayonnaise, yogurt, and tarragon. Make sandwiches with bread and lettuce.

CHICKEN PEAR SALAD

Steps:

• Tear or cut up lettuce. Cut apple and pears into bite size chunks. May use just apples or pears if desired. Add crumbled feta cheese and dried cranberries (or craisins). You can toast walnuts or use candied walnuts if you'd like. May substitute pecans or pinenuts. Shred chicken breasts and add to salad. Can also use rotisserie chicken or baked chicken.
• For dressing combine sugar, poppy seeds, raspberry vinegar, mustard, salt, oil & onion in a food processor or blender. Refrigerate. May want to cut dressing ingredients in 1/2 as you will have a lot of dressing. Stays good in fridge for about 4 days.