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Chicken and Walnut Salad

From: Tina Salter

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Makes 2 main-dish servings or 4 side-dish servings



  • 1 cup Diamond Walnut Halves
  • 2 large chicken breast halves, grilled
  • cup vegetable oil
  • cup rice vinegar
  • 1 teaspoon Chinese prepared mustard
  • 1 teaspoon honey
  • English cucumber, cut in matchstick pieces
  • cup mung bean sprouts
  • cup jicama, cut in matchstick pieces
  • yellow bell pepper, cut in thin strips
  • 1 carrot, cut in matchstick, pieces
  • 3 cups mixed salad greens


Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browns and fragrant, 10 to 12 minutes. Let cool.

Cut chicken into ½-inch strips.

To make dressing: In a blender or food processor, combine vegetable oil, rice vinegar, Chinese prepared mustard, honey and ¼ cup of the toasted walnuts. Process until well blended.

To serve: Set aside a few pieces of vegetables for garnish. Place the rest of the vegetables and the salad greens in a large bowl, add half the salad dressing, toss to mix well. Transfer to a serving platter. Arrange the chicken slices on top and garnish with the reserved vegetables and walnuts. Drizzle remaining dressing on the salad or serve on the side.

Makes 2 main-dish servings or 4 side-dish servings

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