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Women Living Well Blog: Harvest Salad with Walnut-Crusted Chicken

Women Living Well Blog

Wednesday, October 6, 2010

Harvest Salad with Walnut-Crusted Chicken

Janelle has cooked up something healthy for us and I can't wait to make this myself. Janelle says "This may be the most beautiful salad I have ever laid my eyes on! Pair it with crusty bread and warm mulled apple cider and you will have the perfect menu for an amazing luncheon with the ladies."
Harvest Salad with Walnut-Crusted Chicken
Spring lettuce mix, pears, apples, walnuts, dried cranberries, cucumber, blue cheese.

Cut your cucumbers, apples, and pears in desired shapes. I like to cut apples and cucumbers in small squares and my pears lengthwise purely for aesthetics.

Place apples in a separate dish and squeeze some fresh lemon on top and mix together well- this will prevent them from browning.

Place about 2 -2 1/2 cups of your lettuce mixture in individual bowls.

Sprinkle with apples, cucumbers, lay pears in a decorative pattern if desired, add 1/4 cup of dried cranberries- do this to each salad plate.

"Crumble" your blue cheese by cutting it with a sharp knife. You also may buy pre-crumbled. Where I live, cheese comes in bulk..haha.

Sprinkle 1/4 cup of blue cheese onto each individual salad and 1/4 cup of chopped walnuts. VEGETARIANS- you may STOP here! This is a beautiful, delicious, amazing salad! CARNIVORES you may continue!

The making of walnut/panko crusted chicken: 4 skinless, boneless chicken breasts, walnuts, egg whites, panko, olive oil Pam, salt and pepper.

What is Panko? It is an ultra fine breadcrumb that uses only the bread without the crust. It is a typical breadcrumb used in Asian cuisine, however it is becoming a staple in Western cuisine for the crispy/light texture it gives in recipes.

Pound 1 cup of walnuts to a refined state. I place my walnuts in a strong ziploc bag and use a metal mallet- you can also use a food processor for the same desired consistency.

In a separate bowl add 2 egg whites. I crack my egg and toss the yolk back and forth into the 2 egg shells, the whites fall into the bowl and the yolk is preserved in the shells.

In another bowl place 1 cup of flower. (This step is optional but it allows you to have thicker crust. This is called "dredging". I first cover 2 sides with flour - it is a very minimal amount).

Then dip chicken on both sides with egg whites (if you do not dredge your chicken this will be the first step).

Then, toss chicken into the panko/walnut mixture to coat.

Lay on lined and "pammed" foil.

Spray the top of the chicken with Pam. This will allow the chicken to brown in the oven without having to fry it.

Cook chicken approximately 30 minutes or until the juices run clear.

The Dressing Ingredients: Apple Cider Vinegar, Honey, Olive Oil, Garlic, Salt and Fresh Ground Pepper

This is what one garlic clove looks like taken off of the head. I cut the tips off of the garlic clove and peel. Then I simply chop it up with a knife.

If the idea of using fresh garlic scares you (which to many people it does!) you can certainly use the jarred kind- you will find this in the produce section of your grocery store. It is not as fragrant, but it still works well.

Whisk all the ingredients together.

Drizzle on the dressing, slice the chicken breast and lay it on top! Enjoy!

Harvest Salad with Walnut-Crusted Chicken
This recipe makes 4 individual servings.

Salad Base
8-10 cups of mixed greens
1 cup walnuts
1 cup dried cranberries
1 cucumber
2 green apples
2 pears
1 cup crumbled blue cheese

4 boneless/skinless chicken breasts
1 cup panko
1 cup walnuts-pounded or processed
1 cup flour
2 egg whites
Salt and Pepper

Dressing- combine all ingredients, cover and refrigerate
1 cup olive oil
½ cup apple cider vinegar
2 Tbsp honey
1 garlic clove minced
salt and freshly ground pepper

Preheat oven to 400

Place 2-2 ½ cups mixed greens into individual bowls. Peel and dice cucumbers, and apples, slice pears. Place on top of mixed greens in each bowl. Add ¼ cup cranberries, ¼ cup of blue cheese and ¼ cup of walnuts to each serving. Set aside

In 3 bowls- bowl #1 add 1 cup flour, bowl #2 add 2 whisked egg whites, bowl #3 add a mixture of 1 cup Panko ,1 cup pounded walnuts, salt and pepper. Dredge each chicken breast in this bowl order. Place dredged chicken on prepared (foil lined and pammed) sheet pan. Spray chicken with Pam and bake for 30 mins or until juices run clear. Slice and place on top of salad and drizzle with dressing.

Walk with the King!

Follow Janelle on Facebook and Twitter.

I am participating in What's Cooking Wednesday, Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. I am also linked up to Raising Homemakers Weds. link up! For more blogger recipes go to these links.



Blogger Home's Where My Heart Is said...

What a gorgeous salad, indeed. Thanks for sharing this recipe, it looks perfect for a ladies luncheon and delicious and healthy.

October 6, 2010 at 12:05 AM  
Blogger Darlene Schacht said...

This looks so good!! I make a spinach salad with apples and walnuts. It has a poppy seed dressing and Bree cheese. Looks similar to this. Yum! I wish I could taste the chicken. I'll have to arm wrestle your husband for you.

October 6, 2010 at 2:15 AM  
Anonymous April@The 21st Century Housewife said...

It's great having a recipe that can be so easily and deliciously adapted should you have vegetarian guests!!
Both versions of this salad look wonderful.I really like the flavour combinations you have used

October 6, 2010 at 3:02 AM  
Blogger Traci Michele said...

It looks so delicious!

Thanks girls!

Traci @ Ordinary Inspirations

October 6, 2010 at 9:42 AM  
Blogger Sweet Apron said...

Yum! I love to eat salads like this; cannot wait to put on my menu next week. We had pear & Feta salad last week with toasted walnut oil vinaigrette. Thanks!!

October 6, 2010 at 11:38 AM  
Blogger Toni said...

Yum! I'm vegetarian, so I would replace the chicken with tofu, which still sounds fantastic to me.
Btw, let the garlic sit for at least 5 minutes (10 is better) so you can receive the full health benefits of it (onions are the same).

October 6, 2010 at 12:15 PM  
Blogger Janelle Nehrenz said...

Thanks, My Friends :) Toni- my ears perked up..I read the site..thank you for that very useful tip! LADIES- after dicing, mincing, cutting your garlic, let it sit for 5-10 mins for better health benefits. I also have a garlic press when I want just the flavor of garlic and not the texture: - the site Toni showed me talks about the benefits of pressing garlic too! Good things! Thanks! Iron sharpens Iron :)

October 6, 2010 at 12:56 PM  
Blogger wacki04 said...

That looks absolutely fabulous, delicious and light!

Thanks for stopping by What's Cooking Wednesday! Hope to see you again next week :)

October 6, 2010 at 6:43 PM  
Blogger "C" is for many things said...

Wow that looks awesome! But I am not a fan of blue cheese!!! Makes me shudder, have you tried any other types?

October 6, 2010 at 9:58 PM  
Blogger Janelle Nehrenz said...

C- Ever try Gorgonzola or Feta? If you are not a fan of these types of cheeses, you could try using fresh swiss either cut up or would still get a sweet/savory flavor from the dish. Be as creative as you like! That is the fun of cooking..don't let yourself get discouraged over any specific ingredient in a recipe...make it your own! Enjoy my friend!

October 6, 2010 at 10:20 PM  
Blogger Turning the Clock Back said...

great meal! I love the combination of blu cheese, waltnuts, and pear!

Thanks for stopping by What's Cooking Wednesday! Hope you link up with us again next week!


October 7, 2010 at 8:52 AM  
Anonymous Anonymous said...

This looks awesome! Amazingly, my husband enjoys a nice salad just as well as a burger! Well... almost! Will have to give it a try for sure!

October 7, 2010 at 11:15 PM  
Blogger Lisa said...

Salads can be hard to make yourself eat but this looks really good! YUM!

October 12, 2010 at 8:35 AM  

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