Hot Chicken-Walnut Salad

Recipe Ingredients

4 cups	948ml	Torn romaine
4 cups	948ml	Chicory
1 cup	62g / 2.2oz	Cherry tomato halves
2 lbs	908g / 32oz	Chicken breasts - (4 halves)
		Boned and skinned
		Salt
		White pepper
1 tablespoon	15ml	Walnut oil
1 tablespoon	15ml	Salad oil
4		Green onions - thinly
		Sliced
1		Garlic - minced or
		Pressed
1/4 cup	36g / 1.3oz	Coarsely chopped walnuts
1 tablespoon	15ml	Tarragon wine vinegar
		Walnut oil dressing
2 tablespoons	30ml	Tarragon wine vinegar
1 teaspoon	5ml	Lemon juice
2 teaspoons	10ml	Dijon mustard
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	White pepper
3 tablespoons	45ml	Walnut oil
1/3 cup	78ml	Salad oil

Recipe Instructions

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

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

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