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Wine Poached Chicken, Pear and Walnut Salad

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Wine Poached Chicken, Pears & Walnut Salad
There are so many wonderful flavors going on in this salad.  Have you ever tried something and thought about it many times hoping you have the chance to make it again?  This salad is not just a salad, it’s a perfect meal.  I am smitten, in love, and head over heals with this dish!  I’m already a fan of chicken, walnuts, pears and cheese so naturally I will make this again, and again, and maybe again 🙂
Wine Poached Chicken, Pears & Walnut Salad
Wine poached chicken is perfect for salads but you can also use it as a topping for pizza, in a panini,  mixed in chicken salad or any other dish where you would normally use pre-cooked chicken breasts.  I poached several extra chicken breasts to use during the week and was thrilled with the tender, moist texture and rich flavor.   Using skinless, boneless chicken breasts makes it easy and low fat.  Combined with Bosc pears that are naturally sweet, full of fiber and very filling, this is a totally satisfying surprise.
Wine Poached Chicken, Pears & Walnut Salad

Dressed simply with red wine vinegar and olive oil this recipe is a keeper!  Be careful not to drench the salad in dressing, it just doesn’t need it.  Sorry to be so effusive but the accolades are well deserved.  Delicious indeed!

Wine Poached Chicken, Pear & Walnut Salad
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Wine Poached Chicken, Pear and Walnut Salad

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Yield: 4 servings
Course: Hearty Salad
Author: Tricia
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A salad with wine poached chicken, walnuts, pears and cheese. Dressed simply with red wine vinegar and olive oil this recipe is a keeper!

Ingredients

For the wine poached chicken:

  • 2 whole skinless, boneless chicken breasts (I poached 4 reserving two for later use)
  • ½ teaspoon whole black peppercorns, or coarsely ground pepper
  • 1 teaspoon Kosher salt
  • 2 cups dry white wine
  • a few springs of fresh Thyme
  • a few springs of fresh Rosemary

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • Coarse salt and fresh ground pepper to taste

For the salad:

  • 4 large escarole leaves, washed and torn
  • 1 Bosc pear, sliced
  • 1 shallot, thinly sliced
  • ½ cup toasted walnuts, coarsely chopped
  • 1 ounce shaved Parmesan or Pecorino Romano cheese

Instructions

  • 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!

Recipe Notes

(adapted from a recipe in Whole Living, October 2011)
  • Chicken breasts may be poached in any flavorful broth instead of wine.  Fortify the poaching liquid with left over vegetables and herbs.
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 515kcal | Carbohydrates: 29g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 868mg | Potassium: 1861mg | Fiber: 17g | Sugar: 8g | Vitamin A: 9841IU | Vitamin C: 33mg | Calcium: 356mg | Iron: 5mg
We’re working in the garden this week.  We’ve planted seeds, pulled weeds, tilled the raised beds, turned the compost, and we’re getting pretty excited!  I hope it all grows so I can post another summer of ‘Garden to Table posts.’  We’ll keep you posted on the progress of our herbs, squash, tomatoes, Bok Choy, Arugula and some other fun stuff.  Have a lovely weekend and thanks so much for stopping by!
Tricia

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11 Comments

  1. Betty says

    April 13, 2013 at 8:55 pm

    I love salads for the warm weather we've been having. This one sounds wonderful! 🙂

    reply to this comment >
  2. SavoringTime in the Kitchen says

    April 13, 2013 at 5:03 pm

    I love walnut and pear salads and the addition of the wine-poached chicken sounds delicious!

    reply to this comment >
  3. Lea Ann (Cooking On The Ranch) says

    April 13, 2013 at 2:37 pm

    This looks incredible. I've never poached chicken in wine. I must try this very soon. Pinned to remind me. 🙂

    reply to this comment >
  4. Maureen | Orgasmic Chef says

    April 12, 2013 at 10:04 am

    What a healthy salad!

    reply to this comment >
  5. Sue/the view from great island says

    April 12, 2013 at 2:57 am

    I love this way of cooking chicken, and fish, and even boiled eggs, it's so gentle and it always makes for moist results. Great Salad!

    reply to this comment >
  6. The Café Sucré Farine says

    April 11, 2013 at 10:37 pm

    I LOVE meals like this on lovely spring evenings. This looks light, fun and fabulous!!

    reply to this comment >
  7. Daniela Grimburg says

    April 11, 2013 at 2:33 pm

    This salad looks gorgeous, Tricia, just perfect for spring ( and actually for all seasons 🙂 )<br />Great idea to poach the chicken in wine,a very creative and tasty.<br />Thanks for sharing!

    reply to this comment >
  8. Anna and Liz Recipes says

    April 11, 2013 at 1:42 pm

    This looks delicious Tricia- its a must try on my list! And, thank you so much for the lovely comment you left yesterday about our grown up photos – you are so SWEET !! love ya Anna

    reply to this comment >
  9. Mary Younkin says

    April 11, 2013 at 1:07 pm

    This looks fantastic, Tricia. I've never poached chicken and I had it on my list of things to try, so I'll be using your method very soon! Thanks!

    reply to this comment >
  10. Tanna at The Brick Street Bungalow says

    April 11, 2013 at 11:47 am

    I'm excited about trying to poach chicken!! Thank you, Tricia. I always cook the stinking chicken breasts until they are like boot leather! LOL! I'm kind of excited and hopeful about this method! Enjoy your gardening and we will be looking forward to seeing the fruits of your labor on the table. blessings ~ tanna

    reply to this comment >
  11. Angie Schneider says

    April 11, 2013 at 10:44 am

    I love the idea of using white wine to poach the chicken! The salad looks divine, Tricia.

    reply to this comment >

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