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Chicken Salad with Artichokes, Walnuts and Balsamic Vinegar
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Ingredients
18 Ocean Mist Baby Artichokes, prepared, cooked and quartered
4 boneless, skinless chicken breasts
1 quart chicken broth
1 large yellow Onion, cut into quarters
2 large Carrots, cut into chunks
2 stalks Celery, cut into chunks
1 cup diced Scallions
1 cup diced red peppers
1 cup walnut pieces, toasted
Boston Bibb Lettuce, Butter Lettuce or blend of fresh Lettuces
Dressing:
1/2 cup fruity olive oil
1/2 cup balsamic vinegar
1/2 cup chicken broth
1 cup sour cream or crème fraiche
1/2 teaspoon tarragon, crumbled
salt and pepper to taste
3 garlic cloves, pressed
sugar to taste
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Directions
Bring chicken broth, Onion, Carrots and Celery to a boil. Add cooked and prepared Baby Artichokes (See Baby Artichokes) and cook for 5 minutes. Set aside and allow to cool in broth for about 3 hours. Remove and place in refrigerator.
Poach chicken breasts in broth for about 10 minutes, then turn off heat. Allow breasts to cool in broth.
To assemble salad, shred chicken pieces and place in large bowl, along with the Artichoke Hearts, 1/2 cup Scallions, diced red Pepper and most of the nuts.
Mix vinegar, chicken broth, pressed garlic and tarragon in a medium-sized bowl. Whisk in olive oil, then add sour cream or creme fraiche and whisk until smooth. Add salt, pepper and sugar to taste. Pour over salad and blend well.
To Serve:
Prepare salad greens on large platter or individual plates. Add salad, then sprinkle with remainder of Scallions and nuts. Garnish with Hungarian paprika, parsley and lemon wedges. |
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