Murder on the Eightfold Path Page 25

  Chicken Walnut Salad

  (Serves 6)

  3 pound roasted chicken

  1½ teaspoons salt

  1½ teaspoons freshly ground black pepper

  4 garlic cloves sliced thin lengthwise

  ½ cup chicken stock

  WALNUT SALAD

  ¾ cup walnuts coarsely chopped

  3 tablespoons walnut oil

  1½ teaspoons champagne vinegar

  1 shallot minced

  ¼ teaspoon salt

  ¼ teaspoon freshly ground black pepper

  5 cups green leaf, red leaf, or other leaf lettuce or

  a mixture

  Much of the success of this recipe depends on how you choose to roast the chicken. I prefer an herb-roasted or garlic-roasted chicken, but a light lemon roast can be lovely as well.

  After the chicken is roasted, transfer to a carving board.

  Toast chopped walnuts in a small fry pan over low heat for approximately 10 minutes. Shake often. Transfer walnuts to a plate and set aside.

  In a large bowl whisk together the walnut oil, vinegar, shallot, salt, and pepper.

  Tear the lettuce leaves into bite-size pieces (please!) and add them to the bowl with the dressing. Toss lettuce to liberally coat with dressing. Sprinkle with half of the toasted walnuts.

  Carve the chicken breast, cut into bite-size pieces (a major part of the success of salad is being able to eat it without embarrassment!) and add to salad mixture. Toss again.

  Sprinkle with the remainder walnuts and serve warm.