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Chicken, Walnut and Cranberry Salad
Yield: 12 ppl
2 6 oz chicken breasts
2 tblsp olive oil
salt & pepper, to taste
1/4 c mayonaise
1/2 tsp fresh thyme, chopped
1/4 c walnuts, toasted & chopped
1 tblsp orange juice
1/4 c dried cranberries, chopped
1 tblsp honey
3 belgian endive heads
To make the dressing: mix honey, mayo, thyme and OJ together till combined.
Season chicken with salt & pepper and olive oil, pan sear on each side for 2 minutes then bake at 350 degrees for 8-10 minutes until cooked through.
When chicken is cooled cut into 1/2" dices. This salad is better chunky so don't shred the meat. Add the dressing to the chicken and toss. Add in the nuts and dried fruit and toss lightly once again.
Remove base of endive bulb and remove leaves, fill tips of leaves with chicken salad and serve.