I made this salad in the early fall, and the flavors combine together perfectly. An easy after-work recipe, but nice enough to enjoy with friends and family.
Bowties with chicken, watercress, and walnuts (from Food&Wine)
1/3 cup walnuts
8 tablespoons olive oil
4 boneless skinless chicken breasts
salt and freshly ground pepper
2 tablespoons red wine vinegar
1/2 pound bow ties
1 bunch watercress, large stems removed
In a large nonstick frying pan, toast the walnuts over moderate heat until lightly browned, about 5 minutes. Remove the nuts from the pan and chop.
In the same pan, heat 2 tablespoons oil over moderate heat. Season the chicken breasts with salt and pepper. Cook the breast until browned and just done, about 4-5 minutes per side. Remove from pan, rest it for 5 minutes, then cut into bite-sized chunks.
In a medium bowl, combine the remaining 6 tablespoons oil, the vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken.
In a large pot of boiling, salted water, cook the bow ties until done, about 15 minutes. Drain the pasta and toss with the walnuts, chicken/vinaigrette mixture, and the watercress. Serve warm. Makes 4 servings.