Sonoma Chicken Salad with Walnuts
This Sonoma Chicken Salad with Walnuts is one of those salads that feels like the whole meal. The chicken gets seasoned with our Sonoma Seasoning and grilled, then served over a bed of fresh greens and herbs with toasted walnuts and a vinaigrette made with our Roasted Walnut Oil and Red Apple Balsamic Vinegar. it's fresh, flavorful, and comes together without tons of fuss.
Sonoma Chicken Salad with Walnuts
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Grilled chicken seasoned with our Sonoma Seasoning Blend is sliced and served over spring greens, fresh basil, and flat-leaf parsley, topped with toasted walnuts, cherry tomatoes, feta cheese, and a Roasted Walnut Oil and Red Apple Balsamic vinaigrette. A satisfying salad that works as a light dinner or lunch.
Ingredients
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2 Chicken Breasts
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2 Tbsp. Sonoma Seasoning Blend
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1 Tbsp. Extra Virgin Olive Oil
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¼ C. Roasted Walnut Oil
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¼ C. Red Apple Balsamic Vinegar
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½ Clove Garlic, Minced
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½ Tbsp. Whole-Grain Mustard
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1 tsp. Sea Salt, Fine
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½ tsp. Black Pepper, Cracked
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1 5 oz. Bag Spring Mix or Baby Greens
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½ C. Fresh Basil
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½ C. Fresh Flat-Leaf Parsley
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1 C. Walnuts
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½ C. Feta Cheese, Crumbled
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½ C. Cherry Tomatoes, Halved
For the Chicken:
For the Salad:
Directions
Heat grill to medium high heat. Brush chicken with olive oil and rub Sonoma Seasoning into breasts. Grill chicken, about 5 to 6 mins each side. Remove from grill and allow to rest 5-10 mins. Slice grilled chicken into thin strips.
While the chicken is resting, toast the walnuts in a dry skillet over medium heat, stirring frequently until golden brown (roughly 3-5 minutes). Keep a close eye on them as they’ll go from golden brown to burnt quickly. Remove from heat and allow to cool for a minute, then roughtly chop.
Whisk together mustard, Red Apple Balsamic, Roasted Walnut Oil, 1/2 tsp. sea salt, and ½ tsp. black pepper to make the dressing.
Toss salad greens and herbs with about half of the salad dressing you’ve just made. Add the toasted walnuts, cherry tomatoes, and crumbled feta to the salad. If necessary, add more dressing to taste. Top salad with grilled chicken and serve.