This entree salad is spicy and sweet with
the delicious crunch of California Walnuts! We suggest toasting
the walnuts for even more flavor and crunch!
The Golden Door Apricot Chicken
with Peppered Pears & Walnuts
1/2 pound boneless, skinless chicken breasts
1 tablespoon coarsely cracked black peppercorns
1/2 cup apricot nectar
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon each: sesame oil and minced fresh gingerroot
4 cups mixed lettuce
2 ripe pears, cored and diced
1/2 cup coarsely chopped California Walnuts
- Coat chicken breasts with cracked pepper.
Bake at 350°F 6 to 10 minutes or until juices run clear;
cool to room temperature and cut into thin strips.
- In large salad bowl, combine nectar, soy
sauce, vinegar, oil and gingerroot. Add lettuce, pears and chicken;
toss gently.
- Divide salad among four plates; top with
walnuts.
Makes 4 servings.
Recipe provided courtesy California Walnuts.
