Crunchy Walnut Chicken Salad Recipes

WALNUT CHICKEN SALAD

Steps:

• Toast the walnuts: In a large skillet, heat the oil and add the walnuts. Toast and brown the walnuts in the oil 2-3 minutes, remove with a slotted spoon. Drain on a kitchen towel. Season with salt.
• Cook the chicken: In the same skillet, heat the oil until it smokes lightly. Season the chicken breasts on both sides with the red pepper flakes and salt. Remove the pan from the heat and drop them in a single layer in the skillet. Return the skillet to heat and cook the chicken over high heat on the first side until browned, about 5 minutes. Turn breasts over, reducing heat to medium-low. Cover and cook until internal temperature reaches 165°F on a food thermometer, about 5 to 8 minutes. Transfer the chicken to a flat surface, cut into ½-inch slices and drizzle with the sesame oil.
• Make the sauce: In the same skillet, add the white part of the scallions and cook over medium heat for 1 minute. Add the hoisin sauce, soy sauce and vinegar. Bring to a simmer, remove from heat and cool.
• Assemble the salad: Arrange the bibb leaves on a large platter and drizzle with a few spoonfuls of the sauce. Layer the chicken and remaining sauce and vegetables on top of the lettuce. Sprinkle with the walnuts, carrot slices and scallion greens.
• Tip: Add 1 tablespoon freshly grated ginger to the sauce last minute for additional "zing."
• Tip: Make these into little lettuce cups by filling romaine spears or endive leaves with the chicken, walnuts and sauce for a more snack-y version of this dish.
• Tip: Like a sweeter note? Toss the toasted walnuts in a little paprika mixed with a pinch of salt and sugar.

WALNUT CHICKEN SALAD

Steps:

• In a large bowl, combine chicken through relish; mix well.
• In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
• Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
• Serve on lettuce or croissants/rolls.

CRUNCHY WALNUT-COATED CHICKEN STRIPS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
• Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
• Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN SALAD WITH WALNUTS (EASY & SIMPLE)

Steps:

• Mix all ingredients together in a large bowl.
• Refrigerate for at least 1 hour.
• As a sandwich filling - spread mixture on 9 slices of white or wheat bread.
• Top with 9 slices of bread.
• Trim bread crusts and cut diagonally into four triangular sections.

WALNUT-CHICKEN SALAD

Steps:

• In small bowl, mix all dressing ingredients.
• In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce.

CRUNCHY-STYLE CHICKEN SALAD

Steps:

• In a bowl, combine the first nine ingredients. Serve on lettuce-lined plates. Garnish with egg slices.

CRUNCHY WALNUT SALAD

Steps:

• In a large salad bowl, combine the romaine, apple, walnuts and cherries. Drizzle with vinaigrette. Sprinkle with cheese.