Time: 45
Yield: 4 servings
Poached Chicken
1 pound boneless, skinless chicken breasts
4-5 sprigs Italian parsley, thyme or oregano, tied together
1 bay leaf
1 garlic clove
1 tablespoon kosher or sea salt
1 teaspoon black peppercorns
Salad
4 cups arugula
1/2 cup chopped roasted pecans
1 medium bell pepper, chopped
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 medium clove garlic, minced
1 teaspoon brown sugar
1/4 teaspoon kosher or sea salt, or to taste
Fresh cracked black pepper
Directions
Poach the chicken
- Rinse off the chicken breasts. Fill a medium stockpot with water and add the herbs, bay leaf, garlic, salt and peppercorns. Bring the water to a boil and add the chicken breasts.
- Return the water to a boil and then lower heat to medium. Simmer for 5 minutes. Remove the pot from the heat, cover with a lid and keep the chicken in the hot water for another 15 to 20 minutes or until cooked through.
- Remove the chicken from the water and cut into large bite-size pieces. Set aside to cool.
Make the Salad
- In a large bowl, combine the arugula, pecans, bell pepper and chicken. Set aside.
- In another bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, brown sugar and season with salt and pepper.
- Pour the dressing over the salad ingredients and toss to coat. Chill and serve.
Thank you to Todd Porter and Diane Cu on Food & Wine for this recipe! From foodandwine.com
