French Chicken and Walnut Salad

By Culiora

A classic French bistro-style salad featuring tender seared chicken breast, toasted walnuts, and crisp bitter greens tossed in a sharp Dijon and walnut oil vinaigrette. Sweet sliced grapes or crisp pear slices balance the savory poultry and earthy, rich nuts.

• Servings: 4
• Prep time: 15 min
• Cook time: 15 min
• Total time: 30 min

Ingredients

• 500 g boneless, skinless chicken breasts
• 1 tbsp olive oil for searing
• 1/2 tsp fine sea salt, divided
• 1/4 tsp freshly cracked black pepper, divided
• 100 g walnut halves
• 150 g mixed salad greens (such as frisée, watercress, and red leaf lettuce), washed and dried
• 2 pcs Belgian endives, trimmed and sliced into 2 cm pieces
• 150 g red seedless grapes, halved lengthwise
• 2 tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 pcs shallot, finely minced
• 3 tbsp walnut oil
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh tarragon or flat-leaf parsley, finely chopped

Instructions

1. Place the walnut halves in a dry frying pan over medium heat. Toast for 4–5 minutes, tossing regularly, until fragrant and lightly browned. Immediately transfer to a plate to cool.
2. Pat the chicken breasts dry with paper towels. Season both sides evenly with half of the salt and black pepper.
3. Heat the olive oil for searing in a skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes on the first side without moving, until deeply golden. Flip and cook for another 5–6 minutes, until the internal temperature reaches 74°C. Transfer to a cutting board and allow to rest for 5 minutes before slicing diagonally into 1 cm thick strips.
4. In a small bowl or jar, whisk together the minced shallot, Dijon mustard, red wine vinegar, and the remaining salt and black pepper. Slowly whisk in the walnut oil and extra-virgin olive oil until emulsified.
5. In a large serving bowl, combine the mixed salad greens, sliced Belgian endive, and halved grapes. Pour over two-thirds of the vinaigrette and toss gently to coat the leaves.
6. Arrange the sliced warm chicken breast and toasted walnuts over the dressed salad. Drizzle the remaining vinaigrette over the chicken and garnish with chopped tarragon or parsley before serving immediately.