Walnut Chicken Salad with Green Apple Vinaigrette
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  • 1 pound McGinnis Sisters chicken tenders
  • 2 tablespoons fresh lemon juice
  • 1-1/2 teaspoons mild honey
  • 2 tablespoons finely chopped shallot
  • 5 tablespoons olive oil
  • 1/3 cup finely diced Granny Smith apple
  • 1 small head Boston or Bibb lettuce, leaves seperated and left whole
  • 1 cup seedless red grapes, halved
  • 1/2 cup walnuts, toasted
  • 1 celery rib, thinly sliced
Bring 2 inches of water with 2 teaspoons salt to a boil in a 2 quart heavy saucepan. Add chicken and poach at a bare simmer, partially covered, until just cooked through, 12 to 14 minutes. While chicken poaches, whisk together lemon juice, honey, and 1/2 teaspoon salt in a bowl until honey and salt have dissolved. Whisk in shallot and oil, then whisk in apple.
Divide lettuce, grapes, walnuts and celery between 2 plates and drizzle with half of vinaigrette. Slice chicken and put on top of salads, then drizzle with remaining vinaigrette.

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