Lemon-Pepper Chicken Salad with Candied Walnuts
Lemon-Pepper Chicken Salad with Candied Walnuts is a vibrant and refreshing dish that harmoniously blends zesty flavors with delightful crunch. Juicy chicken breasts, marinated in fresh lemon juice and cracked pepper, are paired with sweet candied walnuts and fresh mixed greens, creating a perfect balance for any meal. Whether enjoyed at a summer picnic or served at dinner gatherings, this simple yet impressive salad is sure to delight your taste buds!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling/Skillet
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/4 cup freshly squeezed lemon juice
- 1 tsp freshly cracked black pepper
- 6 cups mixed greens (spinach and arugula)
- 1/2 cup candied walnuts
- 3 tbsp extra virgin olive oil
Instructions
- Preheat grill or skillet over medium heat.
- Season chicken with salt, lemon juice, and pepper.
- Cook chicken for 6-7 minutes on each side until golden brown and internal temperature reaches 165°F. Let rest before slicing.
- In a small saucepan over low heat, melt 1/2 cup sugar, stirring in walnuts until caramelized; cool on parchment paper.
- Whisk together olive oil, remaining lemon juice, salt, and pepper for the dressing.
- In a large bowl, combine mixed greens with sliced chicken; drizzle with dressing and toss gently.
- Top with candied walnuts before serving.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 420
- Sugar: 10g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg