Walnut-Chicken Salad

Health score
45%
Walnut-Chicken Salad
45 min.
4
602kcal

Suggestions


Are you looking for a delightful and nutritious meal that marries the rich flavors of chicken and walnuts with the freshness of mixed greens? Look no further than this enticing Walnut-Chicken Salad! Perfect for lunch or dinner, this dish not only tantalizes the taste buds but also packs a punch of protein and essential nutrients—making it a wholesome addition to your dining table.

This salad features tender, golden-brown chicken breast, expertly coated in a crunchy walnut and breadcrumb mix, delivering a satisfying texture and flavor in every bite. The addition of juicy cherry tomatoes and a creamy Buttermilk-Honey Dressing elevates the dish, providing a balanced contrast that’s both refreshing and indulgent. With each serving closely packed with hearty greens and rich cheese, this meal is sure to impress family and friends alike.

Ready in just 45 minutes, this Walnut-Chicken Salad is as convenient to make as it is enjoyable to eat, making it an ideal choice for busy weeknights or leisurely weekend lunches. With vibrant colors and a medley of flavors, this dish not only nourishes the body but also pleases the eye—guaranteeing a satisfying experience from start to finish. So grab your apron and let’s get cooking!

Ingredients

  • tablespoons buttermilk 
  • 16  cherry tomatoes cut in half
  •  chicken breast halves 
  • ounces colby cheese shredded
  • 0.5 cup breadcrumbs dry fine
  • servings honey 
  • cups the salad mixed
  • teaspoon salt 
  • cups pkt spinach fresh
  • tablespoons vegetable oil 
  • cup walnuts finely

Equipment

  • frying pan
  • plastic wrap
  • rolling pin
  • meat tenderizer

Directions

  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Brush buttermilk evenly over chicken.
  3. Combine walnuts, breadcrumbs, and salt in a shallow dish; dredge chicken in mixture.
  4. Pour oil into a large skillet; place over medium-high heat until hot.
  5. Add chicken, and cook 3 minutes on each side or until golden.
  6. Remove from heat; cool slightly.
  7. Cut chicken crosswise into thin slices.
  8. Combine salad greens and spinach, and arrange on each of 4 individual plates.
  9. Sprinkle with cheese, and top with tomato halves and chicken.
  10. Serve with Buttermilk-Honey Dressing on the side.

Nutrition Facts

Calories602kcal
Protein25.66%
Fat57.16%
Carbs17.18%

Properties

Glycemic Index
33.82
Glycemic Load
3.72
Inflammation Score
-10
Nutrition Score
38.239999947341%

Flavonoids

Cyanidin
0.79mg
Luteolin
0.23mg
Kaempferol
1.92mg
Myricetin
0.11mg
Quercetin
1.67mg

Nutrients percent of daily need

Calories:602.24kcal
30.11%
Fat:39.22g
60.34%
Saturated Fat:9.61g
60.05%
Carbohydrates:26.52g
8.84%
Net Carbohydrates:22.8g
8.29%
Sugar:9.86g
10.96%
Cholesterol:100.49mg
33.5%
Sodium:1041.96mg
45.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:39.62g
79.24%
Vitamin K:162.02µg
154.3%
Vitamin A:4167.33IU
83.35%
Manganese:1.58mg
78.96%
Vitamin B3:13.96mg
69.82%
Selenium:46.46µg
66.37%
Vitamin B6:1.21mg
60.41%
Phosphorus:557.32mg
55.73%
Vitamin C:39.63mg
48.03%
Folate:142.68µg
35.67%
Copper:0.67mg
33.38%
Magnesium:126.47mg
31.62%
Calcium:311.91mg
31.19%
Potassium:1047.34mg
29.92%
Vitamin B2:0.44mg
25.96%
Vitamin B1:0.38mg
25.2%
Vitamin B5:2.14mg
21.38%
Iron:3.83mg
21.27%
Zinc:3.07mg
20.43%
Fiber:3.72g
14.87%
Vitamin E:2.06mg
13.76%
Vitamin B12:0.56µg
9.34%
Vitamin D:0.43µg
2.86%
Source:My Recipes