Thursday, May 14, 2020

Grilled Chicken Salad with Walnut Vinaigrette #ImprovCookingChallenge

Tender chicken breast grilled to perfection on top of mixed greens, toasted almonds and herbs that have been dressed with a walnut vinaigrette.  A perfect springtime or summer dinner.

The Improv Cooking Challenge group is sharing meat and nut recipes today......

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Check out what the other bloggers have made!

Improv Cooking Challenge: May 2020

Ingredients: Meat and Nuts

My first thought was to go Asian and make Cashew Chicken but I already shared that a few years ago.  I had also shared a recipe for Pork Paillards with a Thai Pan Sauce and this Pork and Cabbage Stir Fry both which contain peanuts.

I thought about Pecan Chicken.  Been there, done that.  I got very excited when I got some Israeli wines and immediately thought about Hashweh.  I asked our leader Nichole of Cookaholic Wife if pine nuts would work and she said "sure".  Lo and behold....I have shared my Hashweh recipe with you already too.  I have been blogging for a looooooong time now.

We had snow last weekend and then on Tuesday it was blue skies, sunshine and 60*.  Our son, Tony and son in law, Pierre, came over to help Frank start putting an addition on the deck.  When they were done and Frank hopped in the shower, I put together this quick, easy and delicious salad.  I am happy to be sharing it with you today.

#maincoursesalads, #chicken, #walnuts,
Entrees, Salads, Chicken
Yield: 4 servings

Grilled Chicken Salad with Walnut Vinaigrette

Grilled Chicken Salad with Walnut Vinaigrette

Tender chicken breast grilled to perfection on top of mixed greens, toasted almonds and herbs that have been dressed with a walnut vinaigrette. A perfect springtime or summer dinner.
Prep time: 10 MCook time: 20 MTotal time: 30 M


  • 2 boneless skinless chicken breasts
  • seasoning salt to taste
  • 8 c. mixed greens, I used romaine, spinach and iceberg
  • 4 T. chopped fresh herbs, I used chives and parsley
  • 1 pt. grape tomatoes
  • 1/2 English cucumber, sliced
  • 1/2 c. walnut pieces, toasted
  • 1/4 c. red wine vinegar
  • 1/4 c. Dijon mustard
  • 2 cloves garlic, minced
  • 3/4 c. walnut oil
  • salt and pepper to taste


  1. Heat gas grill to med high.  Season the chicken breasts with seasoning salt to taste.  When grill is hot, place chicken on grate, close lid and cook for 8-10 minutes.  Flip and cook for another 5-8 minutes until an internal temperature of 165* is reached.  Remove from grill and let rest.
  2. While chicken is cooking, whisk together the vinegar, mustard, walnut oil, salt, pepper and garlic until emulsified.  (you can use a blender if desired).  Set aside.
  3. Place the greens, herbs, cucumber and tomatoes in a large bowl, toss with 1/3 of the dressing and place onto a  serving platter.  Sprinkle with the toasted walnuts.
  4. Cut the chicken into slices and lay on top of the dressed greens.  Drizzle with a little more vinaigrette, and sprinkle with additional herbs, if desired.
  5. Serve with remaining dressing to be added per individual taste.
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Created using The Recipes Generator


  1. I was so curious about a walnut vinaigrette. I've never cooked with walnut oil before but it sounds intriguing and delicious.

    1. Yes, I don't normally use it for cooking but it is great for drizzling over finished dishes for flavor.

  2. What a fantastic combination of flavors and textures!! I love toasted nuts on salad - yumm!

  3. I love a salad with grilled chicken on it, and the vinaigrette sounds wonderful, plus Walnuts. I'm there.

  4. Salad and grilled chicken what a perfect combo, so filling and protein packed.


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