Chicken Salad with Peaches and Sugared Walnuts

12:00 AM, Jul 11, 2012   |    comments
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2-3 large fresh peaches
2 cups cooked chicken breasts cut in bite sized pieces
½ cup thinly sliced red onion
6 cups mixed salad greens
Poppy seed dressing
Sugared walnuts

For Poppy Seed Dressing:
¾ cup sugar
1 tsp. salt
1 tblsp. grated onion
1 tblsp. poppy seed
1/3 cup vinegar
1 tsp. dry mustard
1 cup Crisco oil

Sugared Walnuts:
2 lbs. walnut halves
1 egg white
½ cup light brown sugar
½ tsp. salt
¼ tsp. cayenne pepper


Chop 1 peach and ½ inch pieces and place in a large bowl.. Add chicken and onion, toss with enough dressing to coat.
Add greens and walnuts to bowl and toss to coat. Mound salad onto a large plate. Cut remaining peaches into thin wedges and place on top of salad.

Mix sugar and vinegar in a blender or food processor. Add salt, grated onion and dry mustard. Slowly add oil. Stir in poppy seeds or blend with blender on lowest speed. Chill.

Combine all ingredients in a mixing bowl and toss with a spoon until the sugar melts and all the walnuts are coated. Using a slotted spoon, so that excess glaze will drip through) transfer the walnuts to a baking sheet lined with parchment paper or silicon baking mat. Bake for 30 minutes, stirring occasionally.
The glaze will set up as the walnuts cool. Store in airtight container.

Presented by: Barbara Tenney

Date Aired: July 11, 2012

Barbara Tenney

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