Chicken Salad with Artichokes, Walnuts & Balsamic Vinegar
18 Ocean Mist Baby Artichokes, cooked
(See video: How to Prepare & Cook Baby Artichokes for a variety of cooking methods)
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
½ cup fruity olive oil
½ cup balsamic vinegar
½ cup chicken broth
1 cup sour cream or crème fraiche
½ tsp. tarragon, crumbled
Salt and pepper to taste
3 cloves garlic, pressed
Sugar, to taste
- Bring chicken broth, Onion, Carrots and Celery to a boil. Add cooked 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, ½ 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.
- 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.