Warm Chicken Salad with Walnut Sherry Vinaigrette

Healthycooking's picture

Jan. 03, 2012


Chicken breast halves 16 Ounce (4 halves, 4
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



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


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


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 226Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 145 mg6.04%

Total Carbohydrates 6 g2%

Dietary Fiber 2 g8%


Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet