WALNUT CHICKEN SALAD WITH CILANTRO VINAIGRETTE

2 whole chicken breasts, halved, boned, skinned and cut into strips
1/4 cup white wine vinegar
3 tablespoons olive oil, divided
1/4 cup orange juice
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon salt
FOR THE CILANTRO VINAIGRETTE:
1/4 cup chopped cilantro
2 tablespoons minced red onion
2 tablespoons white wine vinegar
6 tablespoons orange juice
2 teaspoons grated orange rind
2 teaspoons honey
1/4 cup plain yogurt
1 tablespoon walnut oil
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cardamom
FOR THE SALAD:
1/2 cup chopped, roasted walnuts
8 ounces mixed greens (spinach, romaine and butter lettuce)
2 large tomatoes, chopped
1/2 sweet red pepper, julienned
orange slices

Place chicken in glass dish with cover.

In small bowl, whisk together vinegar, 2 tablespoons of the olive oil, orange juice, garlic, white pepper and salt; pour over chicken, cover and refrigerate 1 hour.

TO PREPARE CILANTRO VINAIGRETTE:
In small dish with cover, mix together the ingredients for the Cilantro Vinaigrette. Refrigerate.

TO PREPARE THE SALAD:
Drain chicken and discard marinade.

In large, Teflon coated frypan, place remaining 1 tablespoon olive oil over high temperature. Add chicken and cook, stirring, until fork can be inserted in with ease.

Add walnuts to Cilantro Vinaigrette and divide into two portions.

In large bowl, place mixed greens, tomatoes and red pepper; toss gently with half of the vinaigrette and spoon onto 4 salad plates. Arrange chicken strips over top; spoon remaining vinaigrette over chicken. Garnish with orange slices.

Servings: 4
From: Marlys Ward
Source: National Chicken Council