Chicken Or Duck Salad With Walnuts
By: Taylor Davies
Published: Thursday, December 10, 2009 - 6:06pm

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.

About


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.