Wine Poached Chicken, Pear & Walnut Salad Recipe

Name: Wine Poached Chicken, Pear & Walnut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE WINE POACHED CHICKEN:; 2 cups Dry White Wine; 4 Sprigs Of Fresh Thyme Or As Desired; 4 Sprigs Fresh Rosemary Or As Desired; 1 teaspoon Kosher Salt; 1/2 teaspoons Whole Black Peppercorns, Or Coarsely Ground Pepper; 2 whole Boneless, Skinless Chicken Breasts; FOR THE VINAIGRETTE:; 2 Tablespoons Red Wine Vinegar; 1/4 cups Extra Virgin Olive Oil; Coarse Salt And Fresh Ground Pepper To Taste; FOR THE SALAD:; 4 whole Large Escarole Leaves, Washed And Torn; 1 whole Bosc Pear, Cored Then Sliced; 1 whole Shallot, Thinly Sliced; 1/2 cups Toasted Walnuts, Coarsely Chopped; 1 ounce, weight Shaved Parmesan Cheese

Servings: persons

FOR THE WINE POACHED CHICKEN:
2 cups Dry White Wine
4 Sprigs Of Fresh Thyme Or As Desired
4 Sprigs Fresh Rosemary Or As Desired
1 teaspoon Kosher Salt
1/2 teaspoons Whole Black Peppercorns, Or Coarsely Ground Pepper
2 whole Boneless, Skinless Chicken Breasts
FOR THE VINAIGRETTE:
2 Tablespoons Red Wine Vinegar
1/4 cups Extra Virgin Olive Oil
Coarse Salt And Fresh Ground Pepper To Taste
FOR THE SALAD:
4 whole Large Escarole Leaves, Washed And Torn
1 whole Bosc Pear, Cored Then Sliced
1 whole Shallot, Thinly Sliced
1/2 cups Toasted Walnuts, Coarsely Chopped
1 ounce, weight Shaved Parmesan Cheese

1
To poach the chicken combine the wine, herbs, salt and peppercorns in a high-sided frying pan, braising pan 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 at a full boil), turning once, for 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 from the liquid, slice or shred as desired and enjoy it warm or refrigerate for later use.
2
For the vinaigrette: Combine the red wine vinegar, olive oil and salt and pepper in a small bowl. Whisk until combined. Drizzle half the vinaigrette over the sliced chicken breasts.
3
To serve: 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!
4
Note: Chicken breasts may be poached in any flavorful broth instead of wine. Fortify the poaching liquid with leftover vegetables and herbs.
5
Recipe adapted from a recipe in Whole Living, October 2011.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE WINE POACHED CHICKEN:, 2 cups Dry White Wine, 4 Sprigs Of Fresh Thyme Or As Desired, 4 Sprigs Fresh Rosemary Or As Desired, and more.

Yes, Wine Poached Chicken, Pear & Walnut Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Wine Poached Chicken, Pear & Walnut Salad

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