Hot Chicken-Walnut Salad

4 Servings

Try this Hot Chicken-Walnut Salad recipe, or post your own recipe for Hot Chicken-Walnut Salad

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Hot Chicken-Walnut Salad Ingredients

4 c Torn romaine	Pressed
4 c Chicory	1/4 c Coarsely chopped walnuts
1 c Cherry tomato halves	1 tb Tarragon wine vinegar
2 lb Chicken breasts (4 halves)	Walnut Oil Dressing
Boned and skinned	2 tb Tarragon wine vinegar
Salt	1 ts Lemon juice
White pepper	2 ts Dijon mustard
1 tb Walnut oil	1/4 ts Salt
1 tb Salad oil	1/8 ts White pepper
4 Green onions -- thinly	3 tb Walnut oil
Sliced	1/3 c Salad oil
1 Clove garlic -- minced or

Instructions for Hot Chicken-Walnut Salad

1. Lightly mix romaine, chicory, and tomatoes; cover and refrigerate if done ahead. 2. Using flat side of a meat mallet, pound chicken breasts between pieces of waxed paper, to a thickness of about 1/4 inch. Cut into bite-sized strips about 1/2 inch wide; sprinkle with salt and pepper. 3. In a large frying pan, heat oil and lightly brown half the chicken, stirring and turning over medium-high heat until cooked through (about 3 minutes); remove from pan. Add remaining chicken and cook as above. Return all the chicken to the pan and mix in onion, garlic, and walnuts. Cook, stirring, until onion is limp (about 2 minutes). Stir in vinegar; remove from heat. 4. Place greens on 4 plates. Spoon hot chicken mixture over greens, dividing it evenly. Serve with Walnut Oil Dressing to add to each serving to taste. Walnut Oil Dressing: In a medium bowl mix vinegar, lemon juice, mustard, salt, and pepper. Using a whisk or fork, gradually beat in oil until well blended and thickened. Makes 2/3 cup. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: ChickenCuisine: Uncategorized