French · Lunch
Roast Chicken and Walnut Salad
Warm roasted chicken breast rests on frisée and watercress with toasted walnuts, shaved fennel and a Dijon walnut-oil vinaigrette. Finished with soft herbs and thin apple slices, the salad balances rich nutty crunch against peppery greens and acid, plated as a light French bistro-style lunch.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
478Calories
41.2gProtein
29.6gFat
15.8gCarbs
8.4gSugar
4.9gFiber
612mgSodium
141mgChol
5.1gSat Fat
870mgPotassium
95mgCalcium
2.6mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
gluten-free
Instructions
1
Prep
Pat chicken breast dry, season both sides with salt and pepper, and let sit at room temperature for 5 minutes while oven heats to 400F (200C).
2
Sear
Heat 1/2 tbsp olive oil in oven-safe skillet over medium-high heat. Sear chicken skin-side down for 3 minutes until golden, flip, and roast in oven for 15 minutes until internal temperature reaches 165F (74C).
3
Rest
Transfer chicken to a board and rest for 5 minutes, then slice on the diagonal into thick strips. Meanwhile, toast walnut halves in a dry pan over medium heat for 2 minutes until fragrant.
4
Whisk
In a small bowl, whisk together Dijon mustard, walnut oil, white wine vinegar and honey with a pinch of salt until smooth. Toss frisée, watercress and shaved fennel with half the dressing until glossy.
5
Plate
Mound dressed greens on a plate, fan sliced chicken and apple slices over top, scatter toasted walnuts and parsley, then drizzle with remaining dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, skin on
- 2 tbsp2 tbsp olive oil, divided
- salt and black pepper, to taste
- 1.4 oz40g walnut halves
- 22 small handful frisee lettuce (about 30g)
- 22 small handful watercress (about 20g)
- 11 fennel bulb, very thinly shaved
- 44 apple slices, thin (about 20g)
- 2 tsp2 tsp Dijon mustard
- 3 tsp3 tsp walnut oil
- 3 tsp3 tsp white wine vinegar
- 1 tsp1 tsp honey
- 2 tsp2 tsp fresh parsley
