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Balsamic Chicken Walnut Salad

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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? 

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

- (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

YOU'LL ALSO NEED:

- 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

Instructions

PREPARE THE CHICKEN:

  1. Season Chicken Breast on both sides with Salt and pepper.

  2. Place in Sealable Plastic Bag and add ½ cup of Shallot Vinaigrette Dressing. Marinate in refrigerator for about 30 minutes.

  3. Cook chicken on greased baking sheet at 450 degrees for about 15-18 minutes or until the juices run clear.

  4. When cooled, cut into cubes.

PREPARE REMAINING INGREDIENTS:

  1. Cut Grapes in half.

  2. Cut the green portion of the onion into 1 inch segments. Cut white portion of the onion into 1/8-1/4 inch segments.

  3. Shell Walnuts (or buy them already shelled)

PUT IT ALL TOGETHER:

  1. Place cubed chicken in a bowl.

  2. Add Walnut Oil

  3. Add Walnuts, Grapes and Green Onions.

  4. 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