Crunchy Walnut Chicken Salad Food

WALNUT CHICKEN SALAD

Steps:

• Toast the walnuts: In a large skillet, heat the oil and add the walnuts. Toast and brown the walnuts in the oil 2-3 minutes, remove with a slotted spoon. Drain on a kitchen towel. Season with salt.
• Cook the chicken: In the same skillet, heat the oil until it smokes lightly. Season the chicken breasts on both sides with the red pepper flakes and salt. Remove the pan from the heat and drop them in a single layer in the skillet. Return the skillet to heat and cook the chicken over high heat on the first side until browned, about 5 minutes. Turn breasts over, reducing heat to medium-low. Cover and cook until internal temperature reaches 165°F on a food thermometer, about 5 to 8 minutes. Transfer the chicken to a flat surface, cut into ½-inch slices and drizzle with the sesame oil.
• Make the sauce: In the same skillet, add the white part of the scallions and cook over medium heat for 1 minute. Add the hoisin sauce, soy sauce and vinegar. Bring to a simmer, remove from heat and cool.
• Assemble the salad: Arrange the bibb leaves on a large platter and drizzle with a few spoonfuls of the sauce. Layer the chicken and remaining sauce and vegetables on top of the lettuce. Sprinkle with the walnuts, carrot slices and scallion greens.
• Tip: Add 1 tablespoon freshly grated ginger to the sauce last minute for additional "zing."
• Tip: Make these into little lettuce cups by filling romaine spears or endive leaves with the chicken, walnuts and sauce for a more snack-y version of this dish.
• Tip: Like a sweeter note? Toss the toasted walnuts in a little paprika mixed with a pinch of salt and sugar.

CRUNCHY WALNUT CHICKEN SALAD

Steps:

• 1. In a large bowl, mix all ingredients together and chill at least 2 hours.

CRUNCHY WALNUT SALAD

Steps:

• In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.

CRISPY PARMESAN CHICKEN SALAD

Steps:

• Combine flour, egg, water, baking powder, and seasonings, stir well. Combine panko and parmesan cheese. Dip chicken tenders in batter, removing excess batter with edge of bowl. Dredge in panko mixture. Place on wire rack in refrigerator and allow to rest at least 15 minutes. Before baking, spray chicken tenders with a small amount of olive oil. Bake in 400 degree oven for 20 minutes or until golden brown and internal temperature reaches 165 degrees
• Place tomato halves on parchment lined sheet pan, drizzle with olive oil, and season. Roast tomatoes in 350 degree oven for 45 minutes, or until tomatoes begin to caramelize. While tomatoes are roasting, heat olive oil on medium heat in saute' pan. Add shallots and saute' until caramelized. Add tomato paste and garlic and continue to saute' for 2 minutes. Remove from heat and allow to cool.
• When tomatoes are caramelized remove from oven and combine with shallot mixture in immersion blender canister. Add olive oil, balsamic vinegar, seasonings, and handful of fresh basil. Puree with immersion blender to emulsify.
• Spray olive oil on each side of chicken tenders. Bake chicken at in 400 degree oven for 20 to 30 minutes or until golden brown and internal temperature reaches 165 degrees. Allow to rest 5 minutes, then slice in 1 inch pieces.
• Place eggplant slices on parchment lined sheet pan, drizzle with olive oil and season. Roast in 350 degree oven for 45 minutes or until lightly browned and tender. When cool dice in 1 inch cubes.
• For best results toss each salad serving separately. Combine 1 portion of all salad ingredients (one fourth) in mixing bowl. Drizzle with 2 ounces of dressing and toss., and plate. Top with warm parmesan chicken tenders. Finish with a sprinkle of parmesan.

CRUNCHY APPLE-WALNUT SALAD WITH PARMESAN DRESSING

Steps:

• Toss arugula with fruit, nuts, onions and 1/2 cup cheese.
• Whisk lemon juice, mustard, pepper, garlic and remaining cheese in small bowl until blended. Gradually whisk in oil until blended.
• Drizzle Parmesan dressing over salad; mix lightly.

CRUNCHY KALE SALAD WITH WALNUTS AND PECORINO

Steps:

• Toss the kale and radicchio with about half of the oil, lemon juice and zest in a large glass mixing bowl. Let stand about 2 minutes. Add the Pecorino, currants, basil and the remaining oil, lemon juice and zest. Thoroughly mix. Season with salt and pepper. Set aside.
• Fold in the walnuts just before serving and top the salad with a pile of Pecorino.

CRUNCHY AUTUMN CHICKEN SALAD RECIPE

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 425°F. Line a baking sheet with parchment. ##Combine bread crumbs and soup mix in a shallow dish. ##Coat chicken with mayonnaise, then press into bread crumb mixture. Arrange chicken on baking sheet, then arrange zucchini around chicken. ##Bake, turning zucchini once, until an instant-read thermometer inserted into the centre of chicken reads 165°F, about 20 minutes. Let chicken cool slightly, then slice. ##Divide salad greens among plates. Top with chicken and zucchini, then cranberries, walnuts and apple. Drizzle with your favourite dressing.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Mix all ingredients together. Season to taste.
• Chill. Serve as a sandwich filing or on a bed of lettuce.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• In a large mixing bowl, combine the chicken, walnuts, cranberries, celery, lemon juice, mayonnaise, and hot sauce. Stir well to combine.
• Serve immediately, or cover the bowl and place it in the refrigerator until you're ready to serve.
• Store any leftovers in the fridge for up to 4 days.

CRISPY WALNUT CHICKEN

Steps:

• Place cereal and walnuts in processor and ground finely then place in shallow dish.
• Combine butter, garlic, salt and pepper in shallow dish.
• Dredge chicken in butter mixture then in cereal to coat.
• Place chicken in baking dish.
• Pour remaining butter mixture over chicken.
• Bake for 1 hour at 350 degrees.