Poached Chicken, Pear, and Walnuts with Escarole

Authorlisa

Source: wholeliving.com

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 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.

Category

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
Poached Chicken, Pear, and Walnuts with Escarole

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