Chicken Salad with Walnuts, Roasted Tomatoes, Pickled Red Onions, and Frisee

• Kosher salt
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Freshly ground black pepper
• 1 pound boneless chicken breast
• 1/2 cup diced celery
• 1/4 cup chopped walnuts
• 1/4 cup Pickled Mustard Seeds (page 187), strained
• 1/2 cup Mayonnaise (page 176)
• 1 tablespoon lemon juice
• 2 cups frisee lettuce
• 1/2 tablespoon extra-virgin olive oil
• 1/2 teaspoon red wine vinegar
• 1/2 cup Roasted Tomatoes (page 195), chopped
• 8 slices multigrain bread
• 1/4 cup Pickled Red Onions (see page 190)

1. In a pot, bring about 2 quarts of water to a gentle simmer and salt heavily so it tastes like seawater.
2. Add the thyme, rosemary, bay leaves, and 1 teaspoon pepper.
3. Add the chicken to the poaching liquid and simmer gently until it reaches an internal temperature of 160F.
4. Allow the chicken to cool in the liquid and remove when ready to use.
5. Dice the chicken.
6. In a bowl, combine with the celery, walnuts, mustard seeds, mayonnaise, and lemon juice and season with salt and pepper.
7. In a bowl, toss the frisee in the oil and vinegar, and season with salt and pepper.
8. Distribute the tomatoes on 4 slices of bread.
9. Top with the chicken salad, followed by the onions and the frisee.
10. Top with remaining bread slices, cut into halves, and serve.

kosher salt, thyme, rosemary, bay leaves, freshly ground black pepper, chicken breast, celery, walnuts, mayonnaise, lemon juice, frisee lettuce, extravirgin olive oil, red wine vinegar, tomatoes, bread, red onions

Taken from www.epicurious.com/recipes/food/views/chicken-salad-with-walnuts-roasted-tomatoes-pickled-red-onions-and-frisee-376994 (may not work)