Salad Of Smoked Chicken And Lobster With A Walnut Oil Dressing Recipes

SMOKED CHICKEN SALAD

Smoked Chicken Salad image

Smoked chicken is given a husky taste that complements the inherent sweetness of the fowl and brings a hearty note to the pasta it's combined with. The sweeter-smelling the wood used, the more alluring the flavor it leaves behind. Hickory or fruitwoods, maple, oak and alder chips, dried grapevine trimmings or herb branches lend a sweet, firm flavor to food cooked in a closed container above it.

Provided by Molly O'Neill

Categories brunch, dinner, lunch, salads and dressings, main course

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 large shallot, peeled and minced
1/4 cup red wine vinegar
2 tablespoons walnut oil
1/2 teaspoon canola oil
1/4 teaspoon salt, plus more to taste
Freshly ground pepper to taste
8 cups torn chicory leaves
2 warm smoked chicken breasts (see recipe), cut on the diagonal into 1/4-inch-thick strips
2 Bosc pears, halved, cored and cut lengthwise into 1/8-inch-thick slices
1/2 cup toasted walnuts, coarsely chopped
1 medium carrot, peeled and cut into fine julienne

Steps:

Combine the shallot and vinegar in a small saucepan over medium heat. Simmer until reduced by a third, about 3 minutes. Whisk in the walnut oil, canola oil, 1/4 teaspoon of salt and pepper.
Place the chicory in a large bowl and toss with 3 tablespoons of the dressing. Season to taste with salt and pepper. Divide among 4 plates. Arrange the chicken and pears over the chicory. Scatter the walnuts on top and place the carrots in a mound in the center of each plate. Drizzle with the remaining dressing and serve immediately.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 18 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 240 milligrams, Sugar 12 grams, TransFat 0 grams

SALAD OF SMOKED CHICKEN AND LOBSTER WITH A WALNUT-OIL DRESSING

Salad Of Smoked Chicken And Lobster With A Walnut-Oil Dressing image

Provided by Craig Claiborne And Pierre Franey

Categories salads and dressings

Time 15m

Yield Four servings

Number Of Ingredients 13

Ingredients

1 1/2 cups fresh, firm cucumber (about 1/2 pound), peeled, seeded and cut into very thin strips
4 scallions, cut to the same length as the cucumber sticks
1 head curly endive or chicory, cored and cut into very fine shreds just before use
1 1/2 cups peeled, seeded tomatoes, cut into very thin strips
1 lemon rind, blanched and cut into very thin strips
1 smoked chicken breast, skinned, boned and cut into very thin strips
2 cups cooked lobster tail, cut into bite-sized pieces
Salt to taste, if desired
White pepper to taste
6 ounces (3/4 cup) walnut-oil dressing (see recipe)
1 pear, peeled, poached, cut into quarters and core removed
Corn-salad or field-salad (mache) leaves
3/4 cup peeled, seeded and diced tomatoes

Steps:

Toss together the cucumber, scallions, curly endive or chicory, julienned tomatoes, lemon rind, chicken breast and lobster tail with the walnut-oil dressing. Sprinkle with salt and white pepper to taste. Divide among four small salad plates.
Arrange the pieces of pear around the plates. Dip the corn-salad leaves in dressing. Arrange the salad leaves and equal portions of the diced tomatoes symmetrically between the pear pieces.

Nutrition Facts : @context http, Calories 573, UnsaturatedFat 40 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 929 milligrams, Sugar 9 grams, TransFat 0 grams

SMOKED CHICKEN ENDIVE AND WALNUT DRESSING

Smoked Chicken Endive and Walnut Dressing image

Provided by Food Network

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 large smoked chicken breast (12 ounces)
2 endives
1/2 pound haricots verts, ends snapped and strung
2 tablespoons rice vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/4 cup walnut oil
2 tablespoons green onions
Crumbled blue or goat's cheese cheese, optional
Salt and pepper

Steps:

Remove skin and fat from chicken and cut into bitesize strips or chunks and set in mixing bowl. Cut endive into 1/2inch cross sections. Boil or steam haricots verts for 4 to 5 minutes or until just tender. Drain and refresh under cold water; pat dry. Cut them on bias into 2 inch lengths.
In a small mixing bowl combine rice vinegar, mustard, vegetable oil and walnut oil; adjust flavors and season with salt and pepper. Toss dressing with chicken, endive and green beans. Season to taste with salt and pepper and garnish with scallions and crumbled blue or goat's cheese. Serve with corn bread.

WALNUT CHICKEN SALAD

Walnut Chicken Salad image

Make and share this Walnut Chicken Salad recipe from Food.com.

Provided by Parsley

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups cooked chicken, diced
3 celery ribs, diced
1/2 cup chopped red onion
1 1/2 cups chopped walnuts
3 hard-boiled eggs, chopped
4 tablespoons dill pickle relish
1 cup mayonnaise
1/2 cup reduced-fat sour cream
2 tablespoons lemon juice
1/2 teaspoon sugar
salt and pepper, to taste

Steps:

In a large bowl, combine chicken through relish; mix well.
In a small bowl, whisk together mayonnaise, sour cream, lemon juice, sugar, salt and pepper.
Pour creamy dressing mixture into chicken salad mixture and mix everything together well.
Serve on lettuce or croissants/rolls.

Nutrition Facts : Calories 550.9, Fat 42, SaturatedFat 7.3, Cholesterol 176.6, Sodium 496.9, Carbohydrate 20.7, Fiber 2.8, Sugar 5, Protein 26.4

EASY SESAME DRESSING

Easy Sesame Dressing image

Perfect sesame dressing for Chinese chicken salad. Add a splash of hot sauce if you like it spicy.

Provided by uno13

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 6

Ingredients

10 tablespoons olive oil
¼ cup seasoned rice vinegar
3 tablespoons white sugar, or to taste
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon toasted sesame seeds

Steps:

Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.6 g, Fat 13.9 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 255.8 mg, Sugar 4.2 g

LENTIL SALAD WITH WALNUT OIL

Lentil Salad With Walnut Oil image

This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.

Provided by Martha Rose Shulman

Categories dinner, weekday, salads and dressings

Time 1h

Yield Serves six

Number Of Ingredients 17

Ingredients

2 cups green Le Puy lentils, washed and picked over
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water
Salt to taste
Freshly ground pepper
1/4 cup chopped flat-leaf parsley
1/2 cup broken walnuts
2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon Dijon mustard
Salt
1 shallot, minced, or 1 garlic clove, minced
1/3 cup walnut oil
Salt
freshly ground pepper

Steps:

Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN SALAD WITH WALNUTS AND GRAPES

Chicken Salad With Walnuts and Grapes image

A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper. It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon. Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts. It's a delightful and deeply satisfying combination of flavors (sweet, salty, tangy) and textures (cold, crunchy, juicy) that's almost impossible to stop eating.

Provided by Jill Santopietro

Categories dinner, lunch, salads and dressings, main course

Time 5m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/3 cup plus 1 tablespoon mayonnaise
Finely grated zest and juice of 1 lemon
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoons finely chopped chives
1 1/2 teaspoons finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
1 3-pound roasted chicken, skin removed, meat roughly chopped
1/3 cup finely chopped red onion
1/2 cup finely chopped celery
1 cup halved red seedless grapes
3/4 cup roughly chopped walnuts, lightly toasted
Mesclun, optional
Crusty bread, optional

Steps:

In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt and pepper. Add the chives, parsley and tarragon and mix gently.
In a large bowl, combine the chicken, onion, celery, grapes and walnuts. Add the mayonnaise mixture and fold together to combine. Season to taste. If desired, serve over mesclun or with bread.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 33 grams, Carbohydrate 9 grams, Fat 45 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 301 milligrams, Sugar 5 grams, TransFat 0 grams

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