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GRILLED CHICKEN SPRING SALAD with Candied Walnuts, Strawberries and Blue Cheese Recipe

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This recipe for GRILLED CHICKEN SPRING SALAD with Candied Walnuts, Strawberries and Blue Cheese is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 pound skinless boneless chicken breasts or chicken tenders lightly seasoned with oregano, garlic, powder and lemon pepper grilled or baked
•Ό cup chopped walnuts
•2 tablespoons brown sugar
•1 tablespoon egg white
•Pinch salt
•cooking spray
•4 cups torn or chopped romaine lettuce (1/2 medium head)
•4 cups mixed baby spring greens
•1 cup sliced strawberries
•½ cup red onion slices
•4 tablespoons crumbled blue cheese (1/4 cup)
•½ cup ORANGE WALNUT VINAIGRETTE
•Fresh ground pepper to taste

ORANGE WALNUT VINAIGRETTE:
• 1/3 cup orange juice
• 1/4 cup seasoned rice vinegar
• 2 tablespoons packed brown sugar
• 1 tablespoon light soy sauce
• 1 tablespoon walnut oil
• 1 clove garlic pressed or minced
Combine all ingredients together in a small container blending well.
Directions:
Directions:
Place chicken on a baking sheet covered with foil or parchment paper and bake in a 325 F oven for 15 to 20 minutes; or wrap chicken in a tight foil package and cook on grill for 15 to 20 minutes.
Remove chicken from foil and grill over open flame 2 to 3 minutes on each side. Remove from grill, cool and cut each breast into ½-inch pieces; cover and chill until ready to use.

Place lettuce and baby greens in a large bowl; if done ahead of time cover and refrigerate.

Preheat oven to 350 degrees. Spray baking sheet with non stick cooking spray. Put walnuts in small bowl and toss together with sugar egg white and salt. Place nut mixture on baking sheet and bake for 5 minutes or until nuts are lightly browned. Remove from oven and cool

Toss chicken, onions and strawberries together gently with greens. Divide salad between four plates and top each with 2 tablespoons vinaigrette, 1 tablespoon candied walnuts and 1 tablespoon blue cheese

 

 

 

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