"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grilled Chicken Salad with Walnut Dressing Recipe

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This recipe for Grilled Chicken Salad with Walnut Dressing, by , is from Buboltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Annie Hughes
Added: Tuesday, July 21, 2009


1/4 cup red wine vinegar
1/4 cup Dijon mustard
2 medium cloves garlic, minced
1 tsp salt
1 tsp pepper
3/4 cup walnut oil

1/4 cup pine nuts
3 T. minced fresh parsley
3 T. snipped fresh tarragon
3 T. dried chives
8-10 cups mixed greens
12 slices tomato
1/4 cup olive oil
4 skinned and boned chicken breast halves
seasoned salt to taste

Preheat oven to 350. Spread pine nuts on a baking sheet. Bake 8-10 minutes, stirring several times, just until light brown.
Combine herbs in a small dish and set aside.
Combine vinegar, mustard, garlic, salt and pepper in bowl. Mix well. Whisk in oil. Refrigerate.
Heat oil in large skillet. Cut chicken in strips. Add chicken, salt and 1 T. herbs. Cook over high heat 5-8 minutes until meat is no longer pink.
Divide green and tomato slices among 4 plates. Spoon chicken over greens, Add dressing, sprinkle with herbs and then pine nuts.

Personal Notes:
Personal Notes:
This is a recipe my girlfriend and I coerced out of the chef at the Daytons restaurant. It takes a little time but is worth it for the special occasions. It is a meal by itself!




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