Ingredients Meat & Poultry Chicken Chicken Breast Recipes Poached Chicken, Pear, and Walnut Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 11, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 4 Yield: 4 Serves This Poached Chicken, Pear, and Walnut Salad is a rendition of a Waldorf salad. Its lighter and crisper, featuring bitter escarole leaves, creamy shaved Pecorino Romano, and Bosc pear slices. Ingredients 1 carrot, cut into thirds 1 stalk celery, cut into thirds 1 clove garlic Coarse salt and freshly ground pepper 2 8-oz boneless, skinless chicken breast halves 2 tablespoons red wine vinegar ¼ cup extra-virgin olive oil 4 large escarole leaves, torn 1 Bosc pear, sliced 1 shallot, thinly sliced ½ cup toasted walnuts, coarsely chopped 3 tablespoons (½ oz) shaved Pecorino Romano Directions In a large pot, add carrot, celery, and garlic and cover with water by two inches. Bring to a boil. Season with salt. Reduce to a simmer and add chicken, flipping halfway, until cooked through, 15 to 18 minutes. Remove and let cool. Slice. Whisk vinegar and oil; season with salt and pepper. Drizzle half vinaigrette over chicken slices. Divide escarole, pear, shallot, and walnuts among four plates. Top with chicken and Pecorino. Season with salt and pepper. Drizzle with remaining vinaigrette. Cook's Notes Poached chicken is only as flavorful as the broth it's cooked in. Fortify your poaching liquid with leftover vegetable scraps, like onion peels and parsley stems. Rate it Print