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Hot Chicken-Walnut Salad

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

4 cups 948mlTorn romaine
4 cups 948mlChicory
1 cup 62g / 2.2ozCherry tomato halves
2 lbs 908g / 32ozChicken breasts - (4 halves)
  Boned and skinned
  Salt
  White pepper
1 tablespoon 15mlWalnut oil
1 tablespoon 15mlSalad oil
4   Green onions - thinly
  Sliced
1   Garlic - minced or
  Pressed
1/4 cup 36g / 1.3ozCoarsely chopped walnuts
1 tablespoon 15mlTarragon wine vinegar
  Walnut oil dressing
2 tablespoons 30mlTarragon wine vinegar
1 teaspoon 5mlLemon juice
2 teaspoons 10mlDijon mustard
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlWhite pepper
3 tablespoons 45mlWalnut oil
1/3 cup 78mlSalad 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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