Poached Chicken, Pear, and Walnuts with Escarole
AuthorlisaSource: wholeliving.com
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, 15-18 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 plates.
Top with chicken and Pecorino.
Season with salt and pepper. Drizzle with remaining vinaigrette.
Ingredients
Directions
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, 15-18 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 plates.
Top with chicken and Pecorino.
Season with salt and pepper. Drizzle with remaining vinaigrette.
