Walnut Chicken Salad
This cherry and walnut chicken salad with gorgonzola cheese and tangy vinaigrette is a meal on its own! Or, serve it with soup for a bistro-style lunch or dinner.
Servings: 6 servings
Ingredients
For the Salad
- ¾ pound chicken breasts cooked and cut into cubes
- 4 cups mixed greens
- 8 to 10 ounces fresh baby spinach
- 1 cup crumbled gorgonzola cheese
- 5 ounces dried cherries you can use fresh cherries, if you prefer
- 1 cup chopped walnuts
For the Dressing
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar or to taste
- 2 teaspoons Dijon mustard
- salt and freshly ground black pepper to taste
Instructions
- Assemble the salad. Place mixed greens and spinach in a large salad bowl. Top with chicken, cheese, cherries, and walnuts.
- Make the dressing. Combine oil, vinegar, dijon mustard, salt, and pepper in a mixing bowl and whisk until well incorporated. Taste and adjust for vinegar, salt, and pepper.
- Combine. Add the dressing to the salad and toss to combine.
Notes
- Chicken options. Use this easy baked chicken breasts recipe to cook your chicken. If you'd like to use thighs, grab this recipe for stovetop chicken thighs.
- Fruit options. If fresh cherries are in season, you can use those if you like. But if you can't get any type of cherries, use dried cranberries or fresh berries.
Nutrition
Calories: 457kcal | Carbohydrates: 23g | Protein: 22g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 350mg | Potassium: 658mg | Fiber: 5g | Sugar: 13g | Vitamin A: 5738IU | Vitamin C: 20mg | Calcium: 194mg | Iron: 3mg
