1/4 head of lettuce
1/2 onion, chopped
1/4 bell pepper, chopped
1/2 cucumber, chopped
1/2 pound chicken-breast fillet
1/4 cup walnut pieces for garnish
4 tablespoons Basic Walnut Butter
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon chili oil
1/2 cup vegetable broth
Clean and wash the lettuce and tear into bite-sized pieces. Set aside.
Dice the onion an soak in ice-cold water for 20 minutes. Drain then set aside.
Slice the pepper and cucumber into strips and toss in a large bowl with the lettuce and onions.
Slice the chicken into strips and sauté at high heat with cooking oil. When chicken is cooked through add to the salad.
Garnish the salad with walnuts, then set aside and prepare the Bang-Bang Sauce.
To make the Bang-Bang Sauce, stir the walnut butter with the honey, vinegar and chili oil.
Gradually whisk in the vegetable broth until the dressing is thin and pourable.
Do not dress the salad with the sauce until right before serving.
Serve salad by itself or over rice noodles for a heartier meal.
This pasta dish is so simple to prepare, starting with canned chicken and frozen broccoli. Add a light Parmesan cheese sauce and crunchy walnuts to finish the dish!
Tender chicken breast crusted with California walnut panko and parmesan blend, seared and oven baked with California walnut lemon mustard aioli, pickles, and shredded lettuce.
This crunchy chicken is coated with crushed matzo crackers, walnuts and plenty of pepper and herbs.
