Best Walnut Crusted Chicken Salad With Buttermilk Honey Dressing Recipes

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WALNUT CHICKEN SALAD



Walnut Chicken Salad image

Make and share this Walnut Chicken Salad recipe from Food.com.

Provided by Parsley

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

3 cups cooked chicken, diced
3 celery ribs, diced
1/2 cup chopped red onion
1 1/2 cups chopped walnuts
3 hard-boiled eggs, chopped
4 tablespoons dill pickle relish
1 cup mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1/2 teaspoon sugar
salt and pepper, to taste

Steps:

  • In a large bowl, combine chicken through relish; mix well.
  • In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
  • Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
  • Serve on lettuce or croissants/rolls.

Nutrition Facts : Calories 550.9, Fat 42, SaturatedFat 7.3, Cholesterol 176.6, Sodium 496.9, Carbohydrate 20.7, Fiber 2.8, Sugar 5, Protein 26.4

WALNUT-CRUSTED CHICKEN BREAST



Walnut-Crusted Chicken Breast image

I almost never order a nut-crusted entree in a restaurant, as they often feature a sugary glaze or a too-sweet nut, like pecan or macadamia. That's not an issue here since we're going with buttery, subtly bitter walnuts, held on with a very savory 'nut glue,' made with a garlic and mustard base. This protective layer of deliciousness makes boneless, skinless chicken breast taste like it was just carved off a freshly roasted carcass.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h25m

Yield 4

Number Of Ingredients 10

5 cloves garlic, crushed
3 tablespoons Dijon mustard, divided
2 teaspoons fresh thyme
2 (8 ounce) skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
cayenne pepper to taste
1 ½ cups finely chopped walnuts
1 tablespoon olive oil, or to taste
½ cup chicken broth
2 teaspoons honey

Steps:

  • Mix garlic, 2 tablespoons Dijon mustard, and thyme together in a bowl to make the "nut glue."
  • Season chicken breasts generously with salt, pepper, and cayenne. Spread nut glue all over the chicken. Refrigerate until ready to use.
  • Toss walnuts over the chicken, press down firmly, and repeat on the other side to coat thoroughly. Refrigerate for 1 1/2 to 3 hours.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Coat the bottom of an oven-proof skillet with some olive oil. Place chicken breasts on top, reserving excess nuts if desired. Season with a pinch of salt and drizzle more olive oil on top.
  • Bake in the center of the preheated oven until walnuts are lightly toasted and an instant-read thermometer inserted into the thickest part of a breast reads 150 degrees F (66 degrees C), about 25 minutes.
  • Quickly remove chicken to a plate to rest. Transfer skillet to the stovetop; stir in broth, 1 tablespoon Dijon mustard, and honey and bring to a boil over high heat; cook until reduced by about half, 3 to 4 minutes. Spoon pan sauce over and around the chicken to serve.

Nutrition Facts : Calories 473.7 calories, Carbohydrate 13 g, Cholesterol 65.4 mg, Fat 34.8 g, Fiber 3.1 g, Protein 30.7 g, SaturatedFat 3.9 g, Sodium 523.5 mg, Sugar 4.4 g

WALNUT CRUSTED CHICKEN BREASTS WITH PEACH SAUCE



Walnut Crusted Chicken Breasts with Peach Sauce image

Make and share this Walnut Crusted Chicken Breasts with Peach Sauce recipe from Food.com.

Provided by evelynathens

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 cups walnuts, chopped fine
1/4 cup flour
1/3 cup peach preserves
2 tablespoons honey
1/2 tablespoon mustard
1 cup chicken stock
1 tablespoon cornstarch
1 dash salt
1 dash white pepper

Steps:

  • Preheat the oven to 375F.
  • Trim the boneless chicken breasts and pound out evenly.
  • Mix the preserves, honey, mustard and 1/4 cup of the chicken stock in a bowl.
  • In another bowl, take the flour and finely chopped walnuts and mix together.
  • Dip the chicken breasts in the peach mixture and drain slightly.
  • Then roll the breasts in the walnut mixture and pat down.
  • Place onto a baking pan and bake for 20-25 minutes, or until juices run clear when chicken in pierced with a fork or knife.
  • To make the sauce: put the peach mixture in a small pan.
  • Then add the cornstarch to the remaining chicken stock and mix.
  • Add the chicken stock to the peach mixture and bring to a boil.
  • Reduce the heat and simmer for 10 minutes.
  • Season with salt and pepper to taste.
  • Remove the chicken from the oven and plate.
  • Take the sauce and nap it across the chicken breast, then serve, with lots of steamed veggies.
  • Note: This recipe is very flavourful as it is, but if you want a bit more richness, you can drizzle 1/4 cup of melted butter over the breasts before baking.

Nutrition Facts : Calories 682.1, Fat 42.1, SaturatedFat 4.5, Cholesterol 77.3, Sodium 293.2, Carbohydrate 45, Fiber 4.5, Sugar 24.1, Protein 36.5

WALNUT-CHICKEN SALAD



Walnut-Chicken Salad image

Rotisserie chicken, fresh berries and a yogurt dressing whip up into a delicious dinner salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 cup mayonnaise or salad dressing
1/4 cup Yoplait® Original yogurt lemon burst
1/2 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
Dash salt
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup chopped celery
1/2 cup chopped walnuts
1 cup sliced or quartered strawberries
Bibb lettuce

Steps:

  • In small bowl, mix all dressing ingredients.
  • In large bowl, mix chicken, celery and walnuts. Add dressing; toss. Fold in strawberries. Serve on lettuce.

Nutrition Facts : Calories 530, Carbohydrate 12 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 8 g, TransFat 0 g

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