Chicken Or Duck Salad With Walnuts


Photo: flickr user lucianvenutian

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From Mark Bittman's 'How to Cook Everything.' It says, "You can make this rich dish with the meat of any bird, from turkey to partridge; the stronger the flavor, the better the dish." Cook time - less than 30 minutes.

Yield:

4.0 servings

Added:

December 10, 2009

Creator:

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Ingredients

1 tablespoon canola oil or other neutral oil
2 cups chopped raw boneless skinless chicken, duck, or other me
2 tablespoons butter or olive oil
1 clove garlic, minced
1/2 cup walnuts or pecans, coarsely crumbled (do not chop)
1/4 cup port, creme de cassis, or sweet sherry or 4 cups to 6 torn assorted salad greens (trimmed, washed and dried)
cup About ½ any vinaigrette
small A handful minced fresh herb leaves, such as parsley or cher

Preparation

1
Place the tablespoon of oil in a medium skillet and turn the heat to medium-high. A minute later, cook the meat in the oil, stirring, for about 2 minutes. Remove and set aside.
2
Wipe out skillet and add the butter, still over medium-high heat; when the foam subsides, add the garlic and cook for 1 minute.
3
Add the walnuts and stir for 30 seconds. Add the wine and let it bubble out until the mixture is syrupy, stirring occasionally.
4
Turn off the heat and return the meat to the pan to warm it up.
5
Dress the greens with the vinaigrette and toss; add more vinaigrette if necessary. Scatter the meat and nut mixture on top of the greens, garnish and serve.

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