• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Walnut-Chicken Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 6 tb Chopped walnuts
  • 2 tb Low-sodium soy sauce,
  • -divided
  • Vegetable cooking spray
  • 1 lb Skinned boned chicken
  • -breasts
  • 3 c Cooked couscous, cooked
  • -without salt or fat
  • 1/2 c Coarsely shredded carrot
  • 1/3 c Sliced green onions
  • 2 tb Minced shallot
  • 3 tb Rice vinegar
  • 2 tb Water
  • 1 tb Walnut oil
  • 2 ts Brown sugar
  • 1 ts Grated lemon rind
  • 1 ts Peeled grated gingerroot
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 2 Cloves garlic, minced
  • 9 c Loosely packed thinly sliced
  • -fresh spinach


Place a large nonstick skillet over medium-high heat until hot. Add
walnuts; cook 2 to 2-1/2 minutes, stirring constantly. Add 1 tablespoon and
1 teaspoon soy sauce, stirring constantly until soy sauce is absorbed.
Remove from skillet; set aside.

Wipe browned bits from skillet with a paper towel.

Coat skillet with cooking spray, and place over medium heat until hot. Add
chicken, and cook 6 minutes on each side or until done. Remove chicken from
skillet, and cut into bite-sized pieces.

Combine chicken, couscous, carrot, and green onions in a large bowl; set

Combine remaining 2 teaspoons soy sauce, shallot, and next 9 ingredients in
a small bowl, and stir well. Add to chicken mixture, and toss well. Yield:

Per serving: 232 Calories; 4g Fat (17% calories from fat); 20g Protein; 28g
Carbohydrate; 35mg Cholesterol; 350mg Sodium

NOTES : Vegetable oil can be substituted for walnut oil. To serve, arrange
1-1/2 cups sliced spinach on individual serving plates, and top with 1 cup
chicken mixture, and sprinkle with 1 tablespoon walnuts.

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