2 whole chicken breasts (with skin on and bone in)
1 celery stalk
1 onion, sliced
3 tbsp. extra virgin olive oil
3 tbsp. balsamic vinegar
1/4 cup walnuts
mixed greens: watercress, arugula, red leaf lettuce,
Place chicken breasts in pan or skillet. Add celery,
peppercorns. Add enough broth to cover chicken.
Bring to a boil,
then reduce heat to medium−low. Cook until just
20 minutes. Cool chicken and remove skin. Pull
chicken off bone
In a saucepan, combine olive oil, vinegar and
until somewhat thickened and liquid is reduced.
Wash greens and tear into pieces. Place greens on
dishes, then arrange chicken on each plate of
Pour oil−vinegar mixture on top.