Elizabeth's Chicken Salad

Another wind storm and the peaches are gone from the front yard.  Lucky for us more are ripening in the backyard. For this great summer salad, I replaced the grapes and added freshly picked peaches.  A fabulous switch.

During the past week I have tried out a variety of organic chicken and have been less then impressed.  I am back to Empire Kosher organic chicken - worth every penny.  Best of all it doesn't have the funky bits shoved in it.  Ugh!  I hate having to dive into the carcass to pull out the inners.

Elizabeth's Chicken Salad

from The Fiddlehead Cookbook

adapted

Poached Chicken

1 1/2 cups water

1/2 cup dry white wine

1 sweet onion quartered

2 organic carrots cut into 2 inch pieces

1 organic celery rib cut into 2 inch pieces

1/2 lemon

5 parsley springs

1 garlic clove lightly crushed

1/4t black peppercorns

4 springs fresh thyme

2 large whole kosher organic chicken breasts

~ place all ingredients but chicken in pot over high heat

~ place chicken on top of vegetables

~ when liquid comes to a boil reduce heat to low and cover

~ simmer gently until meat is cooed through 15 to 20 minutes

~ remove chicken from the pot and allow to cool

~ you can toss the stock or strain and save for another use

~ cut chicken into 1/2 cubes

~ cover and refrigerate until ready to make salad

Chicken Salad

4 cups cubed chicken

4T extra virgin olive oil

4T raspberry vinegar

2T low fat sour cream

2t dijon mustard

4 freshly picked peaches or organic peaches

1/2 to 3/4 cup toasted chopped walnuts

sea salt and black pepper to taste

3 cups shredded romaine lettuce

~ in a large mixing bowl add chicken

~ whisk olive oil, vinegar, sour cream and mustard in a small bowl

~ add to the chicken and mix 

~ add salt and pepper to taste

~ plate 1/2 cup lettuce per plate

~ top with chicken mixture

~ sprinkle nuts and arrange peaches

from our garden: peaches, thyme, parsley, lemon