Basil chicken salad with walnuts
What do you need?
How to make?
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup fresh basil leaves, chopped
2 tablespoons balsamic vinegar
1/4 teaspoon garlic powder
Salt and pepper to taste
4 cups mixed greens
1/2 cup walnuts, chopped
Preheat oven to 375 degrees F . Place walnuts on a baking sheet and bake for 8 minutes, or until lightly toasted. Set aside. Place mixed greens in a large bowl and season with salt, pepper, and garlic powder. Drizzle with balsamic vinegar and toss to combine. In a small bowl, mix together the basil leaves, olive oil, and a pinch of salt and pepper. Heat a large skillet over medium-high heat and add the chicken breasts. Cook for 8 minutes per side, or until cooked through. Remove from heat and let cool slightly before slicing into strips or cubes. Add the chicken to the salad bowl along with the walnuts and basil mixture; toss to combine all ingredients evenly. Serve immediately or chill in refrigerator for up to 2 days before serving cold. Enjoy!.