Prep/cook time: 35 minutes
Serves 6 / Serving tip: This salad makes a lovely centerpiece for a light dinner and is delightful served over a bed of tender lettuce leaves. Bibb- or butter-lettuce leaves also make great wrappers for salad roll-ups.
3 boneless skinless chicken breasts (about 1 pound)
2 sprigs fresh thyme (optional)
1/2 teaspoon sea salt
1 cup raw hazelnuts
8 scallions, thinly sliced crosswise
¼ cup packed chopped fresh tarragon (one 2/3-ounce package)
¼ cup extra-virgin olive oil
1½ tablespoons sherry vinegar
1 tablespoon raw apple cider vinegar
Juice of ½ lemon
1 pint pear tomatoes (grape or cherry tomatoes may be substituted)
1. Preheat oven to 375°. Place chicken in a medium saucepan; cover with water. Add thyme (if using) and salt. Cover, bring to boil, and then reduce heat to a bare simmer for 20 minutes, or until chicken is opaque in thickest part. Transfer chicken to plate to cool. When cool enough to handle, chop into ½-inch cubes.
2. Meanwhile, spread hazelnuts in a single layer in a baking dish. Toast 15 minutes. Remove from oven and transfer to a plate to cool. When cool enough to handle, use a towel or your fingers to rub skins from hazelnuts; discard skins. Chop hazelnuts coarsely.
3. In a large bowl, combine chicken, hazelnuts, and remaining ingredients except for tomatoes. Toss well until thoroughly combined. Season to taste with sea salt and freshly ground black pepper. Gently fold in tomatoes just before serving.
PER SERVING: 323 cal, 65% fat cal, 24g fat, 3g sat fat, 44mg chol, 22g protein, 8g carb, 3g fiber, 246mg sodium
