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Hot Chicken-Walnut Salad

Hot Chicken-Walnut Salad recipe image
This warm salad offers a delightful contrast of textures and temperatures. Crisp romaine and bitter chicory provide a fresh base for tender, bite-sized chicken strips sautéed with garlic, green onions, and crunchy walnuts. The dish is finished with a bright splash of tarragon wine vinegar, adding a sophisticated herbal note. Served alongside a rich, emulsified walnut oil dressing, it creates a balanced and satisfying meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 770.7
Description
This warm salad offers a delightful contrast of textures and temperatures. Crisp romaine and bitter chicory provide a fresh base for tender, bite-sized chicken strips sautéed with garlic, green onions, and crunchy walnuts. The dish is finished with a bright splash of tarragon wine vinegar, adding a sophisticated herbal note. Served alongside a rich, emulsified walnut oil dressing, it creates a balanced and satisfying meal.
Ingredients
  • Torn romaine
  • Chicory
  • Cherry tomato halves
  • Chicken breasts (4 halves)
  • Walnut oil
  • Salad oil
  • Green onions, thinly sliced
  • Garlic, minced or pressed
  • Coarsely chopped walnuts
  • Tarragon wine vinegar
  • Salt and white pepper
  • Tarragon wine vinegar (for dressing)
  • Lemon juice
  • Dijon mustard
  • Salt (for dressing)
  • White pepper (for dressing)
  • Walnut oil (for dressing)
  • Salad oil (for dressing)
Directions
  1. 1
    In a large bowl, toss together the torn romaine, chicory, and cherry tomato halves. Cover and refrigerate until ready to serve.
  2. 2
    Place chicken breasts between sheets of waxed paper or plastic wrap. Use the flat side of a meat mallet to pound the chicken to an even thickness of about 1/4 inch.
  3. 3
    Cut the pounded chicken into bite-sized strips approximately 1/2 inch wide. Sprinkle with salt and white pepper.
  4. 4
    Heat the walnut oil and salad oil in a large frying pan over medium-high heat.
  5. 5
    Add half of the chicken strips to the pan. Sauté, stirring and turning frequently, until lightly browned and cooked through, about 3 minutes. Remove chicken from the pan and set aside.
  6. 6
    Add the remaining chicken strips to the pan and cook until browned and cooked through. Remove from pan and set aside with the first batch.
  7. 7
    Return all cooked chicken to the pan. Add the sliced green onions, minced garlic, and chopped walnuts.
  8. 8
    Cook, stirring constantly, until the green onions are limp and fragrant, about 2 minutes.
  9. 9
    Stir in the tarragon wine vinegar. Remove the pan from heat.
  10. 10
    Divide the chilled greens and tomatoes among 4 plates.
  11. 11
    Spoon the hot chicken mixture evenly over the greens on each plate.
  12. 12
    Serve immediately with the Walnut Oil Dressing on the side for adding to taste.
  13. 13
    To make the Walnut Oil Dressing: In a medium bowl, whisk together the tarragon wine vinegar, lemon juice, Dijon mustard, salt, and white pepper.
  14. 14
    While whisking continuously, gradually drizzle in the walnut oil and salad oil until the dressing is well blended and thickened.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 770.7kcal
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 4.5g23%
Cholesterol 385.9mg129%
Sodium 342.0mg15%
Total Carbohydrate 4.7g2%
Dietary Fiber 1.4g6%
Sugars 3.1g
Protein 141.8g284%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken salad, warm salad, walnut dressing, tarragon, romaine, chicory, garlic, green onion, quick dinner, healthy lunch, sauteed chicken, vinegar dressing, protein rich
Read it online: https://www.chefs-mate.com/recipe/hot-chicken-walnut-salad/