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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 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.
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 and Walnut Salad
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Hearty Salad
Servings: 4 servings
Ingredients
For the wine poached chicken:
- 2 whole skinless, boneless chicken breasts (I poached 4 reserving two for later use)
- 1/2 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
- 1/4 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
- 1/2 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.
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
Betty says
April 13, 2013 at 8:55 pmI love salads for the warm weather we've been having. This one sounds wonderful! 🙂
SavoringTime in the Kitchen says
April 13, 2013 at 5:03 pmI love walnut and pear salads and the addition of the wine-poached chicken sounds delicious!
Lea Ann (Cooking On The Ranch) says
April 13, 2013 at 2:37 pmThis looks incredible. I've never poached chicken in wine. I must try this very soon. Pinned to remind me. 🙂
Maureen | Orgasmic Chef says
April 12, 2013 at 10:04 amWhat a healthy salad!
Sue/the view from great island says
April 12, 2013 at 2:57 amI 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!
The Café Sucré Farine says
April 11, 2013 at 10:37 pmI LOVE meals like this on lovely spring evenings. This looks light, fun and fabulous!!
Daniela Grimburg says
April 11, 2013 at 2:33 pmThis 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!
Anna and Liz Recipes says
April 11, 2013 at 1:42 pmThis 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
Mary Younkin says
April 11, 2013 at 1:07 pmThis 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!
Tanna at The Brick Street Bungalow says
April 11, 2013 at 11:47 amI'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
Angie Schneider says
April 11, 2013 at 10:44 amI love the idea of using white wine to poach the chicken! The salad looks divine, Tricia.