Walnut-Chicken Salad Recipe

Name: Walnut-Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinned and boned chicken breast halves; 3 tablespoons buttermilk; 1 cup finely ground walnuts; 1/2 cup fine, dry breadcrumbs; 1 teaspoon salt; 2 tablespoons vegetable oil; 6 cups torn mixed salad greens; 4 cups torn fresh spinach; 1 cup (4 ounces) shredded colby-Monterey Jack cheese blend; 16 cherry tomatoes, cut in half

Servings: persons

4 skinned and boned chicken breast halves
3 tablespoons buttermilk
1 cup finely ground walnuts
1/2 cup fine, dry breadcrumbs
1 teaspoon salt
2 tablespoons vegetable oil
6 cups torn mixed salad greens
4 cups torn fresh spinach
1 cup (4 ounces) shredded colby-Monterey Jack cheese blend
16 cherry tomatoes, cut in half

1
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush buttermilk evenly over chicken.
2
Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
3
Pour oil into a large skillet; place over medium-high heat until hot. Add chicken, and cook 3 minutes on each side or until golden. Remove from heat; cool slightly. Cut chicken crosswise into thin slices.
4
Combine salad greens and spinach, and arrange on each of 4 individual plates. Sprinkle with cheese, and top with tomato halves and chicken. Serve with Buttermilk-Honey Dressing on the side.

735

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 skinned and boned chicken breast halves, 3 tablespoons buttermilk, 1 cup finely ground walnuts, 1/2 cup fine, dry breadcrumbs, and more.

Yes, Walnut-Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Walnut-Chicken Salad

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