Smoked Chicken Salad

Name: Smoked Chicken Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1/2 large shallot, peeled and minced; 1/4 cup red wine vinegar; 2 tablespoons walnut oil; 1/2 teaspoon canola oil; 1/4 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 8 cups torn chicory leaves; 2 warm smoked chicken breasts (see recipe), cut on the diagonal into 1/4-inch-thick strips; 2 Bosc pears, halved, cored and cut lengthwise into 1/8-inch-thick slices; 1/2 cup toasted walnuts, coarsely chopped; 1 medium carrot, peeled and cut into fine julienne

By Molly O'Neill

Total Time: 10 minutes
Rating: 4(14)
Comments: Read comments

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it’s combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

Featured in: Smoke Signals

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:4 servings

½large shallot, peeled and minced
¼cup red wine vinegar
2tablespoons walnut oil
½teaspoon canola oil
¼teaspoon salt, plus more to taste
Freshly ground pepper to taste
8cups torn chicory leaves
2warm smoked chicken breasts (see recipe), cut on the diagonal into ¼-inch-thick strips
2Bosc pears, halved, cored and cut lengthwise into ⅛-inch-thick slices
½cup toasted walnuts, coarsely chopped
1medium carrot, peeled and cut into fine julienne

Ingredient Substitution Guide

Preparation

Step 1
Combine the shallot and vinegar in a small saucepan over medium heat. Simmer until reduced by a third, about 3 minutes. Whisk in the walnut oil, canola oil, ¼ teaspoon of salt and pepper.
Step 2
Place the chicory in a large bowl and toss with 3 tablespoons of the dressing. Season to taste with salt and pepper. Divide among 4 plates. Arrange the chicken and pears over the chicory. Scatter the walnuts on top and place the carrots in a mound in the center of each plate. Drizzle with the remaining dressing and serve immediately.