A delicious California-style entree salad of marinated and sautéed chicken strips served atop a bed of mixed salad greens and drizzled with a fresh cilantro and orange vinaigrette with roasted walnuts.

Walnut Chicken Salad

4 boneless, skinless chicken breast halves, cut into thin strips
1/4 cup white wine vinegar
3 tablespoons olive oil - divided use
1/4 cup orange juice
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon salt
Cilantro Vinaigrette (recipe follows)
1/2 cup chopped, roasted walnuts
8 ounces mixed greens (spinach, romaine and butter lettuce)
2 large tomatoes, chopped
1/2 sweet red pepper, julienned
Orange slices

1. Place chicken in glass dish with cover.
2. In small bowl, whisk together vinegar, 2 tablespoons of the olive oil, orange juice, garlic, white pepper and salt; pour over chicken, cover and refrigerate 1 hour.
3. Prepare Cilantro Vinaigrette and refrigerate.
4. Drain chicken and discard marinade.
5. In large, nonstick frypan, place remaining 1 tablespoon olive oil over high temperature. Add chicken and cook, stirring, until fork can be inserted in with ease.
6. Add walnuts to Cilantro Vinaigrette and divide into two portions.
7. In large bowl, place mixed greens, tomatoes and red pepper; toss gently with half of the vinaigrette and spoon onto 4 salad plates. Arrange chicken strips over top; spoon remaining vinaigrette over chicken. Garnish with orange slices.

Makes 4 servings.

Cilantro Vinaigrette: In small dish with cover, mix together 1/4 cup chopped cilantro, 2 tablespoons minced red onion, 2 tablespoons white wine vinegar, 6 tablespoons orange juice, 2 teaspoons grated orange rind, 2 teaspoons honey, 1/4 cup plain yogurt, 1 tablespoon walnut oil, 1/8 teaspoon salt, 1/8 teaspoon white pepper and 1/8 teaspoon cardamom.

Recipe provided courtesy of the National Chicken Council. Used with permission.