Walnut Chicken Recipes

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WALNUT CHICKEN



walnut chicken image

Make and share this walnut chicken recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
4 boneless skinless chicken breasts
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped walnuts
2 tablespoons flour
1/2 teaspoon cinnamon
1 pinch red pepper flakes
1 (14 ounce) can chicken broth
1/2 cup chopped parsley
1 tablespoon white wine vinegar
salt and pepper
2 cups cooked rice

Steps:

  • heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.
  • add onions and garlic to pan, cook for 2 minutes.
  • add walnuts, cook for 1 minute.
  • add flour, cinnamon, red pepper flakes, stirring.
  • add broth, stir to mix well.
  • return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.
  • stir in parsley, salt, pepper, vinegar.
  • serve over rice.

WALNUT-CRUSTED CHICKEN BREAST



Walnut-Crusted Chicken Breast image

I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 4

Number Of Ingredients 10

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

Steps:

  • Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
  • Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
  • Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
  • Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
  • Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g

WALNUT-CHICKEN SALAD



Walnut-Chicken Salad image

Rotisserie chicken, fresh berries and a yogurt dressing whip up into a delicious dinner salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1/4 cup Yoplait® Original yogurt lemon burst
1/2 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
Dash salt
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup chopped celery
1/2 cup chopped walnuts
1 cup sliced or quartered strawberries
Bibb lettuce

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.

Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

ORANGE WALNUT CHICKEN



Orange Walnut Chicken image

For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken. With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste. -TerryAnn Moore, Vineland, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 17

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange zest
2 to 3 teaspoons grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Steps:

  • In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade., Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°. , Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish. , Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.

Nutrition Facts :

STIR-FRIED WALNUT CHICKEN



Stir-Fried Walnut Chicken image

I prepare this simple stir-fry often because I love tasting the results. The meal-in-one recipe is perfect for busy weeknights. -Sharon Allen of Allentown, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1 teaspoon plus 3 tablespoons cornstarch, divided
2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
1 pound boneless skinless chicken breasts, cut into strips
1-1/2 cups reduced-sodium chicken broth
1-1/2 teaspoons grated fresh gingerroot
5 teaspoons canola oil, divided
1 medium onion, quartered
1 garlic clove, minced
1 medium sweet red pepper, julienned
1/2 cup fresh broccoli florets
1/2 cup chopped carrot
1 can (8 ounces) sliced water chestnuts, drained
3 cups cooked long grain rice
1/4 cup chopped walnuts, toasted

Steps:

  • In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth. Place the chicken in a large resealable plastic bag; add soy sauce mixture. Seal bag and turn to coat; refrigerate for 30 minutes. , In another bowl, combine the remaining cornstarch and soy sauce until smooth. Stir in the broth and ginger; set aside. , In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons hot oil until no longer pink; remove and keep warm. In the same pan, stir-fry onion and garlic in remaining oil until tender. Add the red pepper, broccoli, carrot and water chestnuts; cook and stir until vegetables are crisp-tender. , Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return chicken to the pan; heat through. Serve with rice. Sprinkle with walnuts.

Nutrition Facts : Calories 318 calories, Fat 9g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 572mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges

WALNUT CHICKEN WITH DIJON CREAM SAUCE



Walnut Chicken with Dijon Cream Sauce image

Chicken coated with Progresso® bread crumbs, Gold Medal® all-purpose flour and walnuts gives you a delicious skillet dinner - served with Dijon cream sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 16

6 boneless skinless chicken breasts
1/4 cup butter or margarine, melted
1/2 teaspoon garlic powder
1/2 cup Progresso™ panko crispy bread crumbs
1/4 cup Gold Medal™ all-purpose flour
1/2 cup finely chopped walnuts
1/4 cup sesame seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons butter or margarine
2 tablespoons olive oil
1 cup whipping cream
2 tablespoons Dijon mustard
2 tablespoons dry sherry
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small bowl, mix melted butter and garlic powder. In shallow dish, mix bread crumbs, flour, walnuts, sesame seed, 1 teaspoon salt and 1/2 teaspoon pepper. Brush both sides of chicken with garlic butter; coat with bread crumb mixture.
  • In 12-inch skillet, heat 1 tablespoon each of the butter and oil over medium heat until butter is melted. Add 3 chicken breasts; cook 8 to 12 minutes, turning once, until no longer pink in center. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining 1 tablespoon each butter and oil and remaining 3 chicken breasts.
  • Meanwhile, in 1-quart saucepan, stir sauce ingredients with whisk until blended. Heat to simmering; cook 10 minutes or until mixture thickens slightly and coats the back of a spoon. Serve chicken with sauce.

Nutrition Facts : Calories 527, Carbohydrate 13 g, Fat 7, Fiber 2 g, Protein 23 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 796 mg

WALNUT CHICKEN



Walnut Chicken image

This recipe was found on the net and posted by request. Original recipe was from Helen Chen's "Peking Cuisine". You can also use shrimp in place of chicken.

Provided by Diana Adcock

Categories     Chicken

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut into 3/4 inch pieces
2 teaspoons rice wine
1/2 teaspoon grated fresh ginger
2 teaspoons cornstarch
2 tablespoons hoisin sauce
1 teaspoon sugar
2 tablespoons dark soy sauce
2 tablespoons water
4 tablespoons vegetable oil
2 garlic cloves, crushed
3 ounces walnut halves, toasted
3 -5 drops sesame oil

Steps:

  • Add marinade ingredients to chicken and mix well.
  • Marinate for 10 minutes.
  • While marinating chicken mix together the sauce ingredients.
  • Set aside.
  • Heat wok on high with the oil.
  • Add the garlic and stir for a few seconds.
  • Add the chicken and cook to 80% done.
  • Reduce heat to medium and add the sauce, giving it a good stir.
  • Cook for 1 minute.
  • Add the walnuts and sesame oil.
  • Cook for 1 minute more.
  • Remove from heat and serve with rice and veggies.

WALNUT CHICKEN



Walnut Chicken image

Provided by Food Network

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 13

2 cubes or 2 tablespoons chicken bouillon granules, diluted in hot water
1/2 cup teriyaki sauce
1 tablespoon dry sherry
3 tablespoons soy sauce
10 tablespoons brown sugar
12 drops liquid garlic
3 teaspoons powdered ginger
6 teaspoons cornstarch
2 cups water
12 pieces skinned chicken breasts
4 cubes or 4 tablespoons chicken bouillon granules, mixed with 2 cups water
1 tablespoon butter
1/2 pound whole walnuts halves

Steps:

  • Put the first 7 ingredients into a medium saucepan over low heat. Mix well with a whisk and bring to a simmer.
  • In a small cup add the cornstarch and 3 to 4 tablespoons of water. Mix to combine, then add it to the sauce mixture. Slowly add 2 cups of water and continue to cook the mixture over low heat, stirring constantly until it has thickened to a syrup consistency.
  • Steam the chicken in a vegetable steamer over the bouillon liquid, in 2 batches. Cook until the chicken is tender. Remove the chicken to a cutting board.
  • Add 1 tablespoon of butter and the whole walnuts to a small frying pan over medium heat. Turn regularly until well toasted. Cool, then stir the walnuts into the sauce mixture. Put the sauce mixture over low heat and bring to a simmer.
  • Slice the chicken into bite-size pieces and add it to the sauce mixture. Transfer to a serving bowl and serve over hot rice or a mixture of white and wild rice.

CIRCASSIAN CHICKEN IN WALNUT SAUCE



Circassian Chicken In Walnut Sauce image

Provided by Marian Burros

Categories     dinner, main course

Time 1h30m

Yield 8 appetizer servings

Number Of Ingredients 13

1 large onion plus 1/2 cup minced
1 cup coarsely chopped carrots
8 peppercorns
Salt
2 bay leaves
6 sprigs parsley
3 pounds chicken, cut up
1 tablespoon walnut oil
1 teaspoon plus 1 tablespoon paprika
4 slices white bread, crusts removed
3 1/2 cups walnuts
2 medium cloves garlic, crushed
1/8 to 1/4 teaspoon cayenne pepper

Steps:

  • Simmer the large onion, carrots, peppercorns, salt, bay leaves and parsley in 1 1/2 quarts of water for 20 minutes. Add the chicken, and continue simmering for 20 minutes longer, just until the chicken is done. Cool the chicken in the broth.
  • Meanwhile, heat the walnut oil over very low heat, stirring in 1 teaspoon of the paprika. Set aside in a warm place.
  • Soak the bread in a little water, and squeeze it dry.
  • Grind the walnuts in a food processor or blender until fine. Spoon into a large bowl, and set aside.
  • When chicken is cool enough to handle, remove from broth; discard skin and bones, and tear meat into bite-size pieces and set aside. Strain the chicken stock, and reserve.
  • Crumble the bread into the walnuts. Stir in garlic, 1/2 cup minced onion, 1 tablespoon paprika, cayenne and 2 cups of reserved stock. Mix and process in batches to make smooth paste, using more stock as needed to make a thick sauce of pouring consistency. Season with salt.
  • Mix half the sauce with the chicken pieces. Arrange the mixture on a serving platter, and pour the remaining sauce over it. Drizzle with hot walnut-paprika oil. Serve cold or at room temperature.

Nutrition Facts : @context http, Calories 520, UnsaturatedFat 25 grams, Carbohydrate 13 grams, Fat 36 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 550 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN WITH WALNUT SAUCE



Chicken with Walnut Sauce image

Categories     Bread     Salad     Sauce     Chicken     Walnut     Simmer     Boil

Yield makes 4 servings

Number Of Ingredients 11

Chicken stock, preferably homemade (page 160), or water as needed
One 3- to 4-pound chicken, trimmed of excess fat
2 medium onions, peeled and quartered
2 carrots, chopped
2 celery stalks, chopped
1/4 cup fresh parsley leaves, stems reserved and tied together
Salt and black pepper to taste
1 thick slice day-old bread
1 cup walnuts, blanched
3 garlic cloves, peeled
1 fresh hot red chile, stemmed and seeded, or 1 teaspoon pure chile powder, like ancho or New Mexico

Steps:

  • Bring a pot of chicken stock or water to a boil (starting with stock will mean even more flavorful chicken and even better stock when you're done). Add the chicken, onions, carrots, celery, parsley stems, salt, and pepper; the liquid should just cover the chicken. Simmer, uncovered, over low heat, until the chicken is cooked through, about 30 minutes. Remove the chicken and cool to room temperature. Strain the stock and set aside.
  • Put the bread in a bowl and saturate it with some of the stock. Squeeze any excess liquid out of the bread, then place it in a food processor with the parsley leaves, walnuts, garlic, and chile. Process until the walnuts are ground, then, with the machine running, pour in enough of the reserved stock to form a creamy sauce, about 2 cups. Reserve the remaining stock for another use.
  • Season the sauce with salt and pepper. Carve the chicken and serve it with the sauce.
  • Walnut Chicken Salad
  • When the chicken is cooked, remove the meat from the bones and chop into small pieces; combine with enough of the sauce to create a chicken salad. Serve at room temperature.

WALNUT-TARRAGON CHICKEN TENDERS



Walnut-Tarragon Chicken Tenders image

Moist and delicious with a rich crusty coating, these chicken tenders are guaranteed to become a family favorite. Substitute cream for milk if you want to enrich the flavors even more.

Provided by DustyLV

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 egg
½ cup milk
½ cup finely chopped walnuts
¾ cup all-purpose flour
1 tablespoon dried tarragon
salt, to taste
1 pound boneless, skinless chicken breast, cut into thin strips
¼ cup unsalted butter
½ cup vegetable oil

Steps:

  • Beat the egg together with the milk in a shallow bowl. Combine the walnuts, flour, tarragon, and salt in a second shallow bowl. Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  • Melt the butter with the oil in a large skillet over medium-high heat. Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. Test one to be sure it is cooked through. Chicken should be no longer pink and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 705.9 calories, Carbohydrate 22.5 g, Cholesterol 148.7 mg, Fat 54.3 g, Fiber 1.7 g, Protein 33.1 g, SaturatedFat 14.3 g, Sodium 173.5 mg, Sugar 2 g

WALNUT-CRUSTED CHICKEN BREASTS



Walnut-Crusted Chicken Breasts image

Packed with omega-3 fatty acids, walnuts add richness to this light breading; the coating keeps the chicken moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 9

2 slices whole-wheat bread, dried
1/3 cup walnuts
2 tablespoons Parmesan cheese, freshly grated
Coarse salt and ground pepper
1 large egg white
4 chicken breast halves, boneless and skinless (6 to 8 ounces each)
1 tablespoon grapeseed oil
Lemon slices, for serving
Seasonal green salad

Steps:

  • Preheat oven to 425 degrees. In a food processor, combine bread, walnuts, and Parmesan; season with salt and pepper. Process until fine breadcrumbs form. Transfer to a shallow bowl. In another shallow bowl, beat egg white until frothy.
  • Season chicken with salt and pepper. Dip each breast into egg white, letting excess drip off, and then into crumb mixture, pressing to adhere.
  • In a large nonstick ovenproof skillet heat oil over medium heat. Add chicken and cook until lightly browned, 1 to 3 minutes. Carefully turn chicken over and put skillet in oven. Bake until chicken is golden brown and cooked through, 8 to 12 minutes.
  • Serve chicken with lemon slices and green salad.

Nutrition Facts : Calories 388 g, Fat 16 g, Protein 50 g

SAUTéED CHICKEN WITH WALNUT SAUCE



Sautéed Chicken With Walnut Sauce image

Provided by Mark Bittman

Categories     dinner, main course

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 chicken, cut into serving pieces (legs and thighs should be severed at the joint)
Salt and pepper
2 ounces French or Italian bread
1 cup milk or stock
4 ounces walnuts, about 1 cup
1 small clove garlic, peeled
1/4 cup walnut, hazelnut or olive oil
Paprika or chili powder to taste
1/2 cup chopped fresh parsley leaves, optional

Steps:

  • Turn the heat to medium under a nonstick skillet large enough to hold the chicken pieces without crowding them; use two skillets if necessary. Cook on the first side about 10 minutes, rotating the pieces and adjusting the heat as necessary to brown the pieces evenly. As the pieces brown, season with salt and pepper. Cook the second side as you did the first, then turn once or twice more until done, a total of 20 to 30 minutes. (You can check for doneness by cutting into the pieces; there should be no sign of blood, although traces of pink are all right. The breast and wing pieces will finish cooking first; keep them warm in a low oven, or just set them aside and serve them less than piping hot.)
  • Meanwhile, soak the bread in the milk or stock. Put the walnuts, garlic and some salt in the container of a food processor, and pulse to grind coarsely. Gently squeeze some liquid from the bread, and add the bread to the container, along with the oil. Process until combined but not puréed. Add as much of the remaining milk or stock as necessary to give the mixture a mayonnaise-like consistency. By hand, add the paprika or chili powder, and stir in the parsley if you are using it. Taste and adjust seasoning as necessary.
  • Serve the chicken hot or at room temperature with the sauce spooned over it.

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Walnut chicken: A retro recipe from the ’80s. With seasonings like ginger, garlic and red pepper, this easy walnut chicken recipe makes a delicious dinner with a little Asian flair. Walnut …
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WHOLE30 HOUSE RANCH WALNUT-CRUSTED CHICKEN
2022-08-01 Bake in the oven until chicken is cooked through or reaches 165 °F (74 °C), about 35 minutes. Remove foil and return baking sheet to the oven. Turn on your oven’s broiler and …
From whole30.com


WALNUT COATED CHICKEN RECIPE | HELLOFRESH
Let cool slightly. • While butter cools, finely chop walnuts or crush in their bag with a heavy-bottomed pan or rolling pin. • Add walnuts, panko, half the oregano (all for 4), ¼ tsp salt (½ …
From hellofresh.com


WALNUT CHICKEN RECIPE - COOKSRECIPES.COM
Cooking Directions: In medium bowl, mix together 1 tablespoon of the cornstarch, 5-spice powder and salt. Add chicken strips and toss to coat well; let stand 10 minutes. In a heavy skillet or …
From cooksrecipes.com


CHINESE WALNUT CHICKEN | AN AUTHENTIC RECIPE FROM MY TIME IN …
Pour the contents in one layer onto a sheet of parchment paper and let cool. In a bowl add the chicken pieces along with the soy sauces, rice wine, and potato starch. Mix everything up and …
From cookingtoentertain.com


APPLE AND WALNUT CHICKEN SALAD RECIPE | SHARP HEALTH NEWS
2022-07-29 1/4 cup fat-free, plain yogurt. 2 tablespoons light mayonnaise. 1/4 teaspoon dried Italian seasoning, dried thyme or dried basil. 2 cups skinless chicken breast, shredded. 3 …
From sharp.com


SATSIVI (GEORGIAN CHICKEN IN A WALNUT SAUCE) - LAVENDER & MACARONS
2018-01-29 Slowly stir in hot chicken broth, one ladle at a time until your sauce is nice and smooth but thick. You might need to add 4-5 ladles of a broth. Stir in Balsamic vinegar, …
From lavenderandmacarons.com


WALNUT AND ROSEMARY OVEN-FRIED CHICKEN RECIPE | MYRECIPES
Recipes; Walnut and Rosemary Oven-Fried Chicken; Walnut and Rosemary Oven-Fried Chicken. Rating: 4.5 stars. 131 Ratings. 5 star values: 80 4 star values: 37 3 star values: 11 2 …
From myrecipes.com


40+ RECIPES WITH WALNUTS | MYRECIPES
2020-02-07 Banana-Walnut Bread Recipe. We like the nutty flavor of roasted walnut oil; if you can’t find it, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra …
From myrecipes.com


156 EASY AND TASTY WALNUT CHICKEN RECIPES BY HOME COOKS
Classic Chicken Salad. Cooked Chicken, shredded or finely chopped • Walnut, chopped (optional) • Celery Stalks, chopped • Onion, finely chopped • Green Apple, finely chopped • …
From cookpad.com


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