Warm Chicken Salad with Walnut Sherry Vinaigrette Recipe
Ingredients
| Chicken breast halves- 4 (4-ounce) boneless, skinless | ||
| Kosher salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Walnut oil or extra-virgin olive oil-1 tablespoon | ||
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Scallions | 2 | |
| Garlic | 1/4 Teaspoon, minced | |
| Cream sherry- 3 tablespoons | ||
| White wine vinegar | 3 Tablespoon | |
| Extra-virgin olive oil- 2 tablespoons | ||
| Assorted lettuces arugula, red leaf, and oak leaf lettuce, and watercress, washed and patted dry- 6 to 8 cups | ||
| Chives | 2 Tablespoon, finely chopped | |
Directions
GETTING READY
1. Start by cutting each chicken breast into 6 to 8 strips and season with salt and pepper
MAKING
2. In a large, nonstick skillet, heat the walnut oil over medium-high heat, then add
the chicken strips in batches, cook for 2 to 3 minutes on each side until it's cooked through and lightly browned, finally remove the cooked chicken strips to a plate and continue this until all the chicken is cooked
3. In the pan, add the chopped walnuts and cook for 1 to 2 minutes, now add the scallions and garlic and keep stirring , then add the sherry and boil for 1 minute
4. Add the vinegar and olive oil, when they are heated completely, then put the cooked chicken in the pan
5. From the skillet, take thed ressing and toss 1 tblesoon of lettuces, then equally divide the lettuces among 4 serving plates
6. On each plate, place some chicken strips, and spoon some dressing over the top, sprinkle with the chives and black pepper before serving
SERVING
7. Serve with a sauce of your choice, or rice
1. Start by cutting each chicken breast into 6 to 8 strips and season with salt and pepper
MAKING
2. In a large, nonstick skillet, heat the walnut oil over medium-high heat, then add
the chicken strips in batches, cook for 2 to 3 minutes on each side until it's cooked through and lightly browned, finally remove the cooked chicken strips to a plate and continue this until all the chicken is cooked
3. In the pan, add the chopped walnuts and cook for 1 to 2 minutes, now add the scallions and garlic and keep stirring , then add the sherry and boil for 1 minute
4. Add the vinegar and olive oil, when they are heated completely, then put the cooked chicken in the pan
5. From the skillet, take thed ressing and toss 1 tblesoon of lettuces, then equally divide the lettuces among 4 serving plates
6. On each plate, place some chicken strips, and spoon some dressing over the top, sprinkle with the chives and black pepper before serving
SERVING
7. Serve with a sauce of your choice, or rice
Chef
