56. CHICKEN SALAD with PICKLED WALNUTS and BACON

serves four

1 poached chicken (allowed to cool in liquid) or roasted chicken, if you prefer
6 or more pickled walnuts (sliced thin across grain)
2 cups of cooked double peeled fava beans
2 handfuls of arugula
1/2 cup chopped toasted almonds
sea salt, fresh ground black pepper, to taste
1 cup crispy smoked bacon

Dressing:
6 tablespoons virgin olive oil
1 tablespoon walnut, hazelnut, or almond oil
1 tablespoon sherry vinegar
1 tablespoon aged balsamic vinegar
1 tablespoon fine diced shallot

Combine dressing ingredients first and set aside.

Remove skin from chicken and with your fingers pull the meat into strands following the grain.

Combine all salad ingredients in a large bowl, tossing gently with fingertips, then add the dressing.

Serve on toasted sourdough rubbed with garlic.


courtesy of: The Grateful Palate Gift Handbook 2003, Oxnard, CA: The Grateful Palate, 2003.