Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

www.jodyhorton.com

Summer might call to mind lazy afternoons by the swimming hole, the creaky slam of a screen door, and the distant sound of children running through sprinklers, but for those of us involved in the business of food, there’s a distinct sense of urgency associated with tomatoes, peaches, berries, peppers, squash, cucumbers and sweet corn. Summer produce seems to ripen all at once, and comes on in massive quantities for an all-too-brief time. At the exact time when you want to be drowsily trailing the tips of your fingers in a cool stream, eyes half closed while someone else paddles the boat, someone instead comes in from the garden with a tub full of gorgeous heirloom tomatoes or sweet peppers that demand to be eaten, cooked, canned, or otherwise dealt with . . . right now. This is not food that is willing to wait, nor will it really be around long enough to allow being taken for granted or forgotten til later. The floral spiciness of a fresh sweet pepper, the crisp juicy crunch of a ripe pear, or the wine-dark tartness of a juicy, sun-warmed tomato make us forgiving of such demands, even in the hottest part of the day.
What do we do with all the riches the garden bestows in summer? I find myself inordinately pleased with myself when I remember a recipe that uses it all, and this was the game I played in the kitchen on Sunday night—use it all! Jars of minestrone, gazpacho, Southern chow-chow relish, peach chutney, and caramelized onions crowd the refrigerator shelves, and, thankfully, we hardly have to lift a finger all week. I love gazpacho for breakfast in the summer—energizing and refreshing, spooned from a giant glass jar while standing alone in the quiet kitchen, shivery cool, like air conditioning for my insides after the run that was too hot even before 10:00.  Later in the day, a dinner like this one, that doesn’t require turning on the stove or distract from marathon cooking and preserving sessions is a true blessing.
The true payoff for such demands is that this is food that requires very little. Is there much that I can do to a tomato to make it better? To a peach? This is the time of year when we think of ourselves less as cooks or kitchen artistes than as caretakers, facilitators of the perfection of what nature has created with sun and soil and water and human sweat. It is the time we are asked most urgently to be home, to connect, to preserve what we have been given, to say yes to color and flavor and sunshine and canning jars.

Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

Leftover roast chicken, wrapped in foil and re-warmed at 350 (save juices and drippings)

1 bunch of arugula, washed and torn

2 pears, sliced paper thin

4-6 small sweet peppers, slivered

1/4 c. pine nuts, toasted

2 Tbs. minced rosemary

2 shallots, sliced thin

juice of 1/2 lemon

2 Tbs. sherry vinegar

1 Tbs. whole grain mustard

1/2 c. olive oil

Combine chicken, arugula, peppers, pears and pine nuts in a large bowl.  Place rosemary, shallots, lemon juice, sherry vinegar & mustard in a small bowl and whisk to combine.  Continue whisking while slowly drizzling in olive oil until emulsified.  Whisk in roast chicken juices/drippings.  Add dressing to salad and toss until well combined.  Serve at once.

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

www.jodyhorton.com

35 thoughts on “Warm Chicken Salad with Peppers, Pears & Toasted Pinenuts

    • farmhousetable on said:

      my food misses you! that t-shirt was for a fundraiser last year–limited edition, I think, although he could have sold a million more. everyone always wants one!

  1. Carla Johnson on said:

    Hi there, I’m planning to prepare this for our dinner tonight and looking at the picture I’m wondering is there also a little thyme in there?

      • Carla Johnson on said:

        This was delicious – my husband and I really enjoyed all the fresh flavors! There was a lot more than we could eat at one sitting so will
        be putting the leftovers into pita pockets tonight – can’t wait!

  2. Grace Hsieh on said:

    Hi. I found this newsletter through my email, but noticed the August newsletter is not posted on the Archive list on the right side.

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  4. nancy on said:

    I made your salad last night and it was delicious! I was trying to use up some of my pears and your recipe was perfect. My whole family really enjoyed it. I just wanted to let you know what a great recipe you have.

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  9. DELICIOUS!! Subbed a few ingredients for what I had on hand and still proudly served my family one of the best main dish salads we’ve ever had. Thank you!

  10. Looks amazing and want to make this on the weekend. When do you add the shallots? Thank you for your wonderful recipes. Your love of food is so inspiring.

  11. Jen Caristi on said:

    Sounds great! Where do you use the shallots? I read through the instruction and didn’t see if they are used in dressing or just thrown into the salad. Thanks!

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