Winter Chicken Salad With Citrus and Celery

From "Food and Wine" magazine's Mindy Fox.

• Ready In: 1 hr 31 mins
• Serves: 6

Ingredients

• 7  celery ribs, 6 thinly sliced
• 2  garlic cloves, smashed
• 1⁄2 teaspoon black peppercorns
• 6  cups water
• 3  blood oranges
•  kosher salt
• 4  chicken breast halves, with bone (about 12 ounces each)
• 3  tablespoons red wine vinegar
• 1⁄2 cup extra virgin olive oil
•  fresh ground pepper
• 2  cups  grana padano, shaved
• 2⁄3 cup  almonds, chopped

Directions

1. In a large saucepan, combine the celery rib left whole, garlic, the peppercorns, and the water; use a peeler to remove the zest from 2 of the oranges and add to the pot.
2. Season with salt and bring to a boil; add chicken and reduce heat to a simmer cooking until the chicken is done, about 16 minutes.
3. Let chicken cool for 30 minutes; discard skin, and shred into bite-sized pieces (broth can be reserved for another use).
4. Meanwhile, peel the oranges and discard the bitter white pith; working over a large bowl and strainer, cut the oranges into segments, also squeezing the juice from the membranes into the bowl.
5. Whisk in the vinegar and oil and season with salt and pepper.
6. Add the chicken, sliced celery, orange sections and cheese; toss well.
7. To serve: mound the salad on a serving platter and sprinkle with the almonds.