recipelink.com Chat Room Recipe Swap - 2001-02-18
From: calliope,.NY

Calliope's Summer Chicken Salad

+ 2 bunches watercress, washed, and
dried, and/or romaine, Belgian endive, whatever greens you like.
+ 3-4 whole poached chicken breasts, no skin or bone.
(see poaching method below)
+ 1 med. red onion sliced thin and chopped, or scallions if you prefer
+ 4-6 ripe pears, sliced, added only upon serving
+ 1-cup. blueberries
* 1-cup red, green or both, grapes, sliced in half
+ med. sized wedge of Gorgonzola or other quality blue-veined cheese
+ 4-6 ribs diagonal sliced celery, one thin sliced red pepper Dressing
+ 1-1/2 tbsp. drained green peppercorns mashed with mortar and pestle
added after dressing has been blended
+ half cup. red wine vinegar plus 1 Tbsp. raspberry vinegar
+ 1 cup extra virgin olive oil or oil of your choice
+ salt to taste
+ freshly ground black pepper
+ handful flat parsley , some fresh basil, if you wish
+ half tsp. dried marjoram
+ 1and half cups walnuts, toasted. Use half cup in dressing other cup,
chop and sprinkle over top at serving time
+ one clove garlic
+ 2 tsp. Dijon mustard
+ 1 tsp. Sugar

Churn in blender till smooth, then add green peppercorns...this will make more than you need.

Method....In a large, deep skillet or big soup pot, bring 2-3 inches of water to a boil with a couple of bay leaves, 4-5 dashes of ground cloves and one sliced clove of garlic. Add chicken breasts and poach at a gentle boil, turning once for 7 minutes. Turn off heat and let them cool in the broth for half an hour. Remove, slice thin and while still warm, pour over some of your dressing. Cover and refrigerate while you make the rest of the salad. Add more dressing once whole salad is assembled.

NOTE.........A nice warm French or Italian bread with butter and chives would be an obvious accompaniment....but perhaps you'd like to try it with potato pancakes, served topped with cinnamon applesauce.