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Warm Chicken Salad With Walnut Sherry Vinaigrette

Healthycooking's picture
Ingredients
  Chicken breast halves 16 Ounce (4 halves, 4-ounce each, boneless, skinless)
  Kosher salt To Taste (optional)
  Fresh black pepper To Taste (few grinds)
  Walnut oil/Extra virgin olive oil 1 Tablespoon
  Walnuts 1⁄3 Cup (5.33 tbs), chopped
  Scallions 2 , sliced fine
  Garlic 1⁄4 Teaspoon, minced
  Cream sherry 3 Tablespoon
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 2 Tablespoon
  Assorted greens 8 Cup (128 tbs), washed and patted dry (arugula, red leaf, and oak leaf lettuce, and watercress)
  Chives 2 Tablespoon, finely chopped
Directions

GETTING READY
1. Start by cutting each chicken breast into 6 to 8 strips and season with salt and pepper

MAKING
2. In a large, nonstick skillet, heat the walnut oil over medium-high heat, then add
the chicken strips in batches, cook for 2 to 3 minutes on each side until it's cooked through and lightly browned, finally remove the cooked chicken strips to a plate and continue this until all the chicken is cooked
3. In the pan, add the chopped walnuts and cook for 1 to 2 minutes, now add the scallions and garlic and keep stirring , then add the sherry and boil for 1 minute
4. Add the vinegar and olive oil, when they are heated completely, then put the cooked chicken in the pan
5. From the skillet, take thed ressing and toss 1 tblesoon of lettuces, then equally divide the lettuces among 4 serving plates
6. On each plate, place some chicken strips, and spoon some dressing over the top, sprinkle with the chives and black pepper before serving

SERVING
7. Serve with a sauce of your choice, or rice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Salad
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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