Author Notes
Growing up in a Hungarian family, apricots and walnuts are found together in so many pastries and desserts, it was easy to transition the same flavors to a fresh salad. It's perfect for spring, when fresh apricots become available. —Emily Z
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Ingredients
- The Walnut Crusted Chicken
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1 pound
Chicken Breast Tenders
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1 cup
Plain Bread Crumbs
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1 cup
Walnuts, chopped or ground fine
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1/2 cup
Parmesan Cheese, freshly grated
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1
Egg, beaten
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1/2 cup
Olive Oil
- The Salad and Dressing
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5-6
Strips of Thickly Sliced Bacon
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1
Clove Garlic, minced
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1/4 cup
Walnut Oil
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1/4 cup
Balsamic Vinegar
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2-3 tablespoons
Honey
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4 cups
Baby Spinach
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1/2
Red Onion, sliced
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4
Fresh Apricots, pitted and sliced
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4 tablespoons
Crumbled Blue Cheese
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4 teaspoons
Walnuts, chopped and lightly toasted
Directions
- The Walnut Crusted Chicken
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Wash and pat dry the chicken breasts. Season with salt and pepper.
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Mix the ground walnuts, breadcrumbs and parmesan.
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Dip the chicken breast tenders into the beaten egg and then coat with the breadcrumb mixture on both sides, flattening the tenders gently with the palm of your hand.
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Over medium heat, add enough olive oil to a skillet to coat the bottom. When the oil begins to shimmer slightly, cook the chicken strips until golden brown, about 4-5 minutes on one side. Flip and cook another 3-4 minutes.
Do this in batches, adding a little more oil if necessary in between.
- The Salad and Dressing
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Fry the bacon in a skillet over medium heat until crispy. Set bacon aside on paper towels to absorb any excess grease. Discard all but 2 tablespoons of the bacon grease.
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Turn heat down to medium low and add the walnut oil and the minced garlic.
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Add the balsamic vinegar and 2 tablespoons of the honey. Taste. Add more honey if you like a sweeter dressing. Add a pinch of salt, if needed too. (It depends on the saltiness of your bacon.)
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With each salad, use 1 cup of baby spinach, 1 apricot, 1 teaspoon toasted walnuts, a few sliced red onions and one tablespoon of crumbled blue cheese.
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Slice the walnut crusted chicken tenders and place on the bed of spinach.
Chop bacon and sprinkle on each salad.
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Drizzle with warm balsamic dressing.
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