Warm Chicken Salad with Walnut Sherry Vinaigrette

From: Janet Gaffney’s The Art of Cooking 

Ingredients:

• 4 chicken breasts, skinless, poached
• 3 tablespoons canola oil
• 4 ounces walnuts
• 2 scallions, sliced
• 1 clove garlic, minced
• 1/2 cup sherry
• 1/4 cup white wine vinegar
• salt and pepper
• salad greens
• chives, chopped, for garnish 

Directions:  

To poach the chicken breasts, bring a pot of salted water, enough to cover the chicken, to a boil. Add the chicken. Return to a boil, then reduce the heat to a simmer and cook 10 minutes, or until the meat is white in the center. Remove chicken from the water. Salt and pepper the meat and keep warm.

In a sauté pan, heat 1 tablespoon of the oil and add the walnuts. Saute for 1-2 minutes, giving the nuts a touch of toasting. Remove from the pan. Add the scallions and garlic. Saute for 1 minute. Add the sherry and simmer until reduced.

Meanwhile, slice the chicken crosswise in strips.

Add the vinegar and 2 remaining tablespoons of canola oil to the sauté pan. Heat through. Add the chicken and walnuts to the pan. Toss with the vinaigrette.

Serve the chicken over a bed of salad greens. Use all the vinaigrette in the pan to drizzle over the chicken. Sprinkle with chives to garnish.

Makes 8 servings

Nutritional information per serving:

• Calories: 306
• Total fat: 14.9 grams
• Calories from Fat: 46.1%