Poached Chicken, Pear, and Walnuts with Escarole
AuthorlisaSource: wholeliving.com
1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 clove garlic
Coarse salt and freshly ground pepper
2- 8 oz. boneless, skinless chicken breast halves
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
4 large escarole leaves, torn
1 Bosc pear, sliced
1 shallot, thinly sliced
½ cup toasted walnuts, coarsely chopped
3 tbsp. shaved Pecorino Romano cheese
1
In a large pot, add carrot, celery, and garlic and cover with water by two inches.
2
Bring to a boil.
3
Season with salt.
4
Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15-18 minutes.
5
Remove and let cool. Slice.
6
Whisk vinegar and oil; season with salt and pepper.
7
Drizzle half vinaigrette over chicken slices.
8
Divide escarole, pear, shallot, and walnuts among plates.
9
Top with chicken and Pecorino.
10
Season with salt and pepper. Drizzle with remaining vinaigrette.
CategorySalads
Ingredients
1 carrot, cut into thirds
1 stalk celery, cut into thirds
1 clove garlic
Coarse salt and freshly ground pepper
2- 8 oz. boneless, skinless chicken breast halves
2 tbsp. red wine vinegar
¼ cup extra virgin olive oil
4 large escarole leaves, torn
1 Bosc pear, sliced
1 shallot, thinly sliced
½ cup toasted walnuts, coarsely chopped
3 tbsp. shaved Pecorino Romano cheese
