This main course salad combines roasted chicken with rich nuts and tart cherries in a walnut oil-balsamic vinaigrette. A smoked finishing salt adds depth of flavor. Feel free to swap sunflower or pumpkin seeds for the walnuts if you need a nut-free option.
Home » Recipes » Winter Chicken Salad with Walnuts and Dried Cherries
3 large roasted chicken breasts, cut into bite-size pieces (about 3 1/2 cups)
3/4 cup roasted chopped walnuts
1/2 cup dried cherries
1 Belgian endive, thinly sliced
1/4 cup roasted walnut oil
2 tablespoons balsamic vinegar
Ground black pepper, to taste
1/2 teaspoon smoked salt
Frisée lettuce for serving
Place chicken, walnuts, cherries and endive in a large serving bowl. In a small bowl, whisk the walnut oil into the balsamic vinegar and season with black pepper. Pour the vinaigrette over the chicken mixture and toss well to coat. Season the chicken mixture with smoked salt and toss gently to combine all of the ingredients. Serve over a bed of frisée lettuce.
Per Serving: Serving size: including 1/8 teaspoon finishing salt, 440 calories (270 from fat), 30g total fat, 2.5g saturated fat, 55mg cholesterol, 350mg sodium, 18g carbohydrates, (3 g dietary fiber, 11g sugar), 27g protein.
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