Description
Lemon-Pepper Chicken Salad with Candied Walnuts is a vibrant and refreshing dish that combines juicy chicken, zesty lemon, and sweet crunchy walnuts. Perfect for summer picnics or as an impressive centerpiece at dinner parties, this salad offers a delightful mix of textures and flavors. With quick preparation time, it’s guaranteed to impress your guests. Enjoy it as a light meal or serve alongside your favorite dishes for a balanced feast.
Ingredients
Scale
- 3 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 2 fresh lemons (zested and juiced)
- 1/2 tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- 4 cups mixed greens (baby spinach and arugula)
- 1 cup raw walnuts
- 1/4 cup brown sugar
- 1/2 cup crumbled feta cheese
Instructions
- 1. Preheat the oven to 400°F (200°C). Grease a baking dish.
- 2. Season chicken breasts with salt, pepper, and olive oil. Bake for 20-25 minutes until cooked through.
- 3. In a skillet over medium heat, combine walnuts with brown sugar and a splash of water. Stir until caramelized (about 5 minutes).
- 4. Whisk together lemon juice, olive oil, black pepper, and optional salt for dressing in a bowl.
- 5. Slice baked chicken into bite-sized pieces. In a large bowl, combine mixed greens, sliced chicken, candied walnuts, feta cheese, and drizzle with dressing.
- 6. Serve immediately or refrigerate components separately until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 salad bowl (approx. 350g)
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg