Wine Poached Chicken, Pear & Walnut Salad

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.

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.

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!

Note: Chicken breasts may be poached in any flavorful broth instead of wine. Fortify the poaching liquid with leftover vegetables and herbs.

Recipe adapted from a recipe in Whole Living, October 2011.