Table of Contents » Salads

Walnut Chicken Salad with Green Apple Vinaigrette


2 skinless boneless chicken breast halves (about 1 lbs)
2 Tbs fresh lemon juice
1-1/2 tsp mild honey
2 Tbs finley chopped shallot
5 Tbs olive oil
1/3 cup finely diced granny smith apple
1 small head Boston or Bibb lettuce, leaves separated whole
1 cup seedless red grapes, halved
1/2 cup walnuts, toasted
1 celery rib, thinly sliced


1) Bring 2 inches of water with 2 tsp salt to a boil in a 2-qt. heavy saucepan
2) Add chicken and poach at a bare simmer, partially covered, until just cooked, 12 to 14 minutes
3) While chicken is cooking, whisk together lemon juice, honey, and 1/2 tsp salt in a bowl.
4) Whisk in shallot and oil, then whisk in apple.
5) Divide lettuce, grapes, and walnuts and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remanning vinaigrette.


Source: Gourmet Mag, June 2009
Note: Great as a sandwich with tomato (as pictured)

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