Poached Chicken and Walnut Salad



  • 2 whole chicken breasts (with skin on and bone in)
  • 1 celery stalk
  • 1 onion, sliced
  • 6 peppercorns
  • chicken broth
  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1/4 cup walnuts
  • mixed greens:
  • watercress, arugula, red leaf lettuce, radicchio


Step 1

Place chicken breasts in pan or skillet.

Step 2

Add celery, onion and peppercorns.

Step 3

Add enough broth to cover chicken. Bring to a boil, then reduce heat to medium-low.

Step 4

Cook until just tender, about 20 minutes.

Step 5

Cool chicken and remove skin. Pull chicken off bone in strips.

Step 6

In a saucepan, combine olive oil, vinegar and walnuts. Cook until somewhat thickened and liquid is reduced.

Step 7

Wash greens and tear into pieces. Place greens on four salad dishes, then arrange chicken on each plate of greens.

Step 8

Pour oil-vinegar mixture on top and serve.

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

Related Recipes:
  • Crockpot Beef Stew With Vegetables

  • Ranch-Rubbed Roasted Pork Chops

  • Pan-Roasted Brussels Sprouts & Bacon

  • Pickle-Braised Chicken Thighs With Cauliflower “Rice”

  • Lemon-Pepper Baked Chicken Wings

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.