Salad with Chicken, Roasted Walnuts, Avocado and Feta


2 cups Roasted walnuts
1 Tbsp Olive Oil
4 Chicken breasts (boneless, skinless)
1 Bag of prewashed lettuce
1/2 cup Feta cheese
1 Lg. avocado (halved & sliced)
1/4 cup Balsamic vinegar
1/2 cup Olive oil
1 Tbsp Cinnamon
1 tsp Vanilla extract


Roast walnuts in oven set a 400 degrees for 5-8 minutes (or until lightly browned).

Heat olive oil in large skillet.

Cook chicken on each side until browned (approximately 3 minutes per side).

Slice cooked chicken breast into 1/2 inch thick strips.

Place mixed greens in large bowl.

Add feta cheese, avocado (halved and sliced) and roasted walnuts.

In a small bowl, mix balsamic vinegar, olive oil, cinnamon and vanilla.

Add to salad and toss. 
Cook chicken on each side until browned (approximately 3 minutes per side).

Top with chicken, serve and enjoy.

Chef Tips: Toasting the walnuts will enhance their nutty flavor.  To toast: heat walnuts over medium heat, turning frequently.  Remove from heat when walnuts begin to darken and emit a nutty aroma.  You can substitute goat or blue cheese for the feta cheese.


Recipe from "Mr. Mom's Favorite Family Meals" by Dave Lilja



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August 13, 2010.