Hot Chicken-walnut Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Torn romaine,
4 cup: Chicory,
1 cup: Cherry tomato halves,
2 lbs: Chicken breasts, 4 halves
Boned and skinned,
Salt,
White pepper,
1 tbsp: Walnut oil,
1 tbsp: Salad oil,
4: Green onions, thinly
Sliced,
1 Clove: garlic, minced or
Pressed,
1/4 cup: Coarsely chopped walnuts,
1 tbsp: Tarragon wine vinegar,
Walnut Oil Dressing,
2 tbsp: Tarragon wine vinegar,
1 tsp: Lemon juice,
2 tsp: Dijon mustard,
1/4 tsp: Salt,
1/8 tsp: White pepper,
3 tbsp: Walnut oil,
1/3 cup: Salad oil,
Directions:
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 from luhu.jp
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 from luhu.jp
Tags
Poultry