If you have leftover poached chicken, the moist meat makes a wonderful warm salad, with raisins and pine nuts and a lively, sweet dressing (similar to the Cooked Carrot Salad with Pine Nuts and Golden Raisins, page 45). Three cups of dressed chicken would serve 3 or 4.
Ingredients
Preparation
Step 1
For the dressing, put 1/2 cup water, 3 tablespoons white vinegar, and 1 teaspoon honey into a small saucepan and bring to a boil. Drop 3 tablespoons of golden raisins into the pan, and poach them gently for 4 minutes; then lift them out with a slotted spoon. Return the liquid to a boil, and cook rapidly until it is reduced to 3 tablespoons. Pour the dressing out of the pan to cool.
To assemble the salad
Step 2
Toast 3 tablespoons pine nuts in a dry pan until golden.
Step 3
Shred chicken meat to make 3 cups or so. Put the chicken in a pan with a few spoonfuls of broth (or water), and toss the shreds over low heat just to warm up and refresh. Put the shreds in a mixing bowl, and toss with the warm vinegar-honey dressing, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon salt—or more to taste. Scatter the plumped raisins and toasted pine nuts over the chicken, and toss together.
Step 4
Arrange the salad on a bed of greens, on a large platter or individual salad plates, and serve while the chicken is still slightly warm.
