Prep
Cook
Total
Yield 2 people
When I think of this Balsamic Chicken Walnut Salad, I find myself daydreaming about picnicking on a vineyard and wondering, “Is it the weekend yet?” Seriously, is it the weekend yet?
- (2) medium Boneless Skinless Chicken Breasts: Available Here
- (1/2) cup Red Grapes: Available Here
- (1/2) cup Green Onions (3-4 onions): Available Here
- (1/2) cup Walnuts: Available Here
- (1) cup Shallot Vinaigrette: Recipe Available Here
- (2) Tablespoons Walnut Oil: Available Here
- (To taste) Salt: Available Here
- (To taste) Pepper: Available Here
- Cooking Spray: Available Here
- Baking Sheet: Available Here
- Mixing Bowl: Available Here
- Mixing Spoon: Available Here
- Sealable Plastic Bag: Available Here
- Sharp Knife: Available Here
- Aluminum Foil (optional): Available Here
Season Chicken Breast on both sides with Salt and pepper.
Place in Sealable Plastic Bag and add ½ cup of Shallot Vinaigrette Dressing. Marinate in refrigerator for about 30 minutes.
Cook chicken on greased baking sheet at 450 degrees for about 15-18 minutes or until the juices run clear.
When cooled, cut into cubes.
Cut Grapes in half.
Cut the green portion of the onion into 1 inch segments. Cut white portion of the onion into 1/8-1/4 inch segments.
Shell Walnuts (or buy them already shelled)
Place cubed chicken in a bowl.
Add Walnut Oil
Add Walnuts, Grapes and Green Onions.
Add additional Shallot Vinaigrette (approximately 1/4 to 1/2 cup)
Open up a Bottle of Wine and Enjoy!
Courses Lunch
Recipe by Tiny Kitchen Big Taste at https://tinykitchen.com/balsamic-chicken-walnut-salad