Salad Of Smoked Chicken And Lobster With A Walnut Oil Dressing Recipes

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE

Steps:

• Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

SIMPLE SMOKED CHICKEN SALAD RECIPE

Steps:

• *In a food processor fitted with a metal blade, add celery and pulse until it turns into a minced consistency. Remove from food processor and place in a large mixing bowl.
• Add 2 cups of chicken to food processor and pulse until desired consistency is reached; transfer to the mixing bowl with the celery and pulse the remaining chicken in the food processor.
• Add onion, salt, pepper, and 1 cup mayonnaise to the celery and chicken; stir until blended. Add more mayonnaise if necessary.
• Serve on whole grain bread or on top of Triscuits for a healthy snack or light lunch.
• *If you like bigger chunks of celery, you can skip the first step and place chopped celery right into the mixing bowl.
• Try some additions if you'd like: Hard boiled eggs, Grapes, Apples, Chopped almonds or walnuts, Raisins, Cucumber, Pickle Relish.

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.

SALAD DRESSING WITH WALNUTS

Steps:

• Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

SMOKED CHICKEN, POT BARLEY & CRANBERRY SALAD

Steps:

• Put the soaked pot barley in a pan, cover with water and bring to the boil, or cook the pearl barley following pack instructions. Turn the heat down to a simmer and cook until the barley is tender but retains a little firmness, about 10-15 mins. Drain and leave to cool completely. Meanwhile, put the cranberries in a small bowl, cover with boiling water and leave to plump up for 20 mins.
• Make the dressing by whisking all the ingredients together with a fork. Taste for balance - it should be slightly sweet. Add more vinegar or maple syrup, if you like.
• Cook the beans in boiling water for 1-2 mins or until they're tender but still have a little bite. Drain and run cold water over them to help them keep their bright colour. Drain the cranberries and pat them dry with a tea towel. Core, quarter and slice the pear, then toss the slices with the lemon juice.
• Put the drained barley, beans, cranberries, pear, pecans, lamb's lettuce, parsley and chicken into a broad, shallow serving bowl with the dressing. Gently toss everything together and serve.

SMOKED CHICKEN ENDIVE AND WALNUT DRESSING

Steps:

• Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths.
• In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread.

SALAD OF SMOKED CHICKEN AND LOBSTER WITH A WALNUT-OIL DRESSING

Steps:

• Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing. Sprinkle with salt and white pepper to taste. Divide among four small salad plates.
• Arrange the pieces of pear around the plates. Dip the corn-salad leaves in dressing. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

SMOKED CHICKEN ENDIVE AND WALNUT DRESSING

Steps:

• Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths.
• In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread.

HEATHER'S SPECIAL WALNUT OIL SALAD DRESSING

Steps:

• Mix all dressing ingredients together (except feta and other salad ingredients) in a mini food processor (or using an immersion stick blender) until creamy in appearance.
• Drizzle over salad- this doesn't make lots, but is very flavorful; a little goes a long way.
• Once the salad is dressed, crumble the feta over the salad.

CHICKEN WALDORF SALAD WITH FLAXSEED-OIL DRESSING

Steps:

• Preheat oven to 350 degrees. Toast walnuts until crisp and fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside.
• In a large bowl, whisk together olive oil, flaxseed oil, vinegar, honey, and 2 tablespoons water; season to taste with salt and pepper.
• Add apples, dried cranberries, celery, onion, and chicken; toss to combine. Divide among 4 plates; top with walnuts.