Roast Garlic Chicken And Walnut Salad Recipes

CHICKEN SALAD WITH WALNUTS AND GRAPES

Steps:

• In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
• In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

ROAST GARLIC CHICKEN AND WALNUT SALAD

Steps:

• Preheat an oven to 350°F.
• Rinse the chicken and pat dry. Rub the chicken inside and out with the salt and pepper. Using your fingers and starting at the cavity, gently separate the skin from the breast meat, reaching as far back toward the neck and as close to the thighs as possible to create a pocket. Be careful not to tear the skin. Slip the garlic slices between the skin and the meat, spreading them evenly over the breast. Place the chicken, breast side up, on a rack in a roasting pan. Add the stock to the pan.
• Roast, basting occasionally, until an instant-read thermometer inserted into the thigh, away from the bone, registers 170°F, or until the juices run clear when a knife is inserted into the thigh joint, about 1 1/4 hours. Transfer to a carving board and let rest for 10 minutes before carving.
• Meanwhile, begin making the salad: In a small fry pan over low heat, toast the walnuts, shaking the pan often, until a nut piece is golden brown when cut in half, about 10 minutes. Transfer to a plate and set aside.
• In a large bowl, whisk together the walnut oil, vinegar, shallot, salt and pepper. Tear the lettuce leaves into bite-size pieces and add them to the bowl. Using tongs, toss gently to coat the lettuce well with the dressing.
• Arrange the salad on a platter and sprinkle with half of the toasted walnuts.
• Carve the chicken, slicing the breast meat and separating the thighs from the legs. Arrange the thighs, legs, wings and the sliced breast meat on top of the salad, including any bits of garlic that slipped from beneath the skin while carving. Sprinkle with the remaining walnuts and serve warm.

ROASTED TURKEY OR CHICKEN BREAST AND WALNUT SALAD

Steps:

• Mix all ingredients, and let rest for at least 15 minutes.
• Serve on fresh bread, lettuce leaves, or in scooped out tomatoes.

CHICKEN-WALNUT SALAD

Steps:

• In a large mixing bowl, add the first 5 ingredients; stir to combine.
• In a smaller bowl add mayonnaise, lemon juice, chutney, and salt; stir to combine well.
• Pour mayonnaise mixture over chicken mixture; toss to coat.
• Season chicken salad to taste with additional salt and pepper if desired.
• Cover and chill for at least 2 hours.
• Place lettuce leaves on individual salad plates.
• Place two slices each of tomato and pineapple slices on lettuce--alternate tomato, pineapple, etc.
• Spoon 3/4 cup chicken salad to the side of the fruit.
• Add a carrot curl.
• Top salad with a dollop of mayonnaise and walnut half.

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.

CHICKEN-WALNUT SALAD WITH POTATO SALAD, TOMATOES, AND KALAMATA OLIVES

Steps:

• Steam potatoes until tender, about 10 minutes. Transfer to bowl; stir in wine. Let stand 1 hour. Mix in onion and 1 tablespoon oil. Season with salt and pepper.
• Mix chicken, celery, walnuts, 2 tablespoons cheese, 1 1/2 tablespoons lemon juice, and 1 1/2 tablespoons oil in bowl. Season with salt and pepper. Mix tomatoes, olives, parsley, 1 tablespoon lemon juice, and 1/2 tablespoon oil in small bowl. Season with salt and pepper. Arrange lettuce leaves on platter. Top lettuce with chicken salad; sprinkle with remaining 2 tablespoons cheese. Mound potato salad and tomato salad next to lettuce leaves. Garnish with lemon wedges.

GARLIC WALNUTS

Steps:

• Pre-heat oven to 180°C.
• Warm the oil slightly.
• Add salt and pepper.
• Toss in the nuts.
• Mix well.
• Immediately spread out the oiled walnuts onto a baking sheet lined onto a baking tray.
• Bake for 15-20 minutes, stirring and tossing the nuts frequently, until the nuts are light brown.
• Cool the nuts completely.
• Store in a tightly covered jar.