The Pioneer Woman Tasty Kitchen
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Rosemary Walnut Chicken Salad

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Level: Easy

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Description

I am growing rosemary in my garden for the first time this year, so I was excited to get to try it out in this salad recipe. It was so delicious! Simple, fresh flavors, amazing creamy goat cheese, the crunch of the walnuts and ooey gooey cheese-covered chicken! Yummy!

Ingredients

  • 1 cup Walnuts, Coarsely Chopped
  • 1 cup Shredded Italian Cheese
  • 2 teaspoons Fresh Rosemary, Chopped
  • Salt And Pepper, to taste
  • 4 whole Boneless, Skinless Chicken Breasts
  • 4 ounces, weight Herb & Garlic Goat Cheese
  • Mixed Greens Or Butter Lettuce
  • Kraft Tangy Bacon Catalina Dressing

Preparation

Preheat the oven to 400ºF. Combine the walnuts, Italian cheese, rosemary and salt and pepper.

Take a small scoop of the mixture and place underneath each olive oil-sprayed chicken breast. Top with the remaining mixture and pat down. Spray again to coat.

Bake for 30 minutes. Scoop chicken off the baking stone, making sure to get the crispy cheesy goodness surrounding it. Cool slightly, then slice the chicken carefully to keep the cheese and nuts intact.

Serve over a mixed green salad with crumbled goat cheese and a drizzle of tomato bacon dressing, or you can use extra virgin olive oil and balsamic vinegar if you are the healthy sort.

Enjoy your flavorful and salad! It’s such a nice change from“the usual!

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