Jennie's Summer Chicken Salad with Apple Vinaigrette

This is Jennie's picture.

2 skinless boneless chicken breast halves (about 1 pound)
2 1/2 tsp salt
6-8 peppercorns (or a few fresh grinds)
2 TBL fresh lemon juice
1 1/2 tsp agave nectar
2 TBL finely chopped shallot
5 TBL olive oil
3 TBL grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head Boston or Bibb lettuce*
1/2 cup walnuts, roughly chopped and toasted

Directions:

- To poach the chicken: Bring 2 inches of water (enough to completely cover the chicken breasts) with 2 teaspoons salt and peppercorns to a boil in a large, heavy saucepan.  Once the water is boiling, carefully add the chicken and immediately reduce the heat to simmer. Partially cover the saucepan and poach until the chicken is cooked through, roughly 12 to 14 minutes.  Let the chicken sit for a few minutes before chopping into bite-sized pieces or shredding with a fork.

-  To make the dressing: Whisk together lemon juice, agave nectar and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil.  Finally, whisk in grated apple.

- To assemble the salad: In a large bowl combine the chopped or shredded chicken, walnuts and chopped apples.  Toss with half of the dressing.  Arrange lettuce across one large platter or divide between individual serving plates.  Spoon the chicken/walnut mixture on top of the lettuce.  Drizzle with remaining vinaigrette.

* Note: The whole leaf lettuce can be a bit intimidating.  We found ourselves needing knives to cut it apart.  I would suggest chopping the lettuce and tossing it all together if you are looking for a fork-friendly salad.