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Bread Winners Cafe's Oven-roasted Chicken Salad



(Serves 6-8)

8 boneless, skinless chicken breasts
8 cups field greens
16 strips apple smoked bacon, large dice
2 pints cherry tomatoes, halved
1 1/2 cups blue cheese crumbles
Toasted walnuts, halved or pieces, to garnish

1 cup toasted walnuts
1/2 cup red wine vinegar
4 shallots (peeled and roughly chopped)
2 1/2 cups walnut oil
1 cup water
Salt and pepper to taste
Herbes de provence to taste
Chopped parsley to taste

Roast chicken breasts at 375 degrees for 10-12 minutes. Cool and cut into large dice. Blend shallots, walnuts, and red wine vinegar in food processor on high. Slowly drizzle in walnut oil until thick and emulsified. Add water to thin to desired consistency. Add salt and pepper, taste for balance. Add herbes de provence and pulse to blend. Fold in chopped parsley with a whisk or fork. Mix remaining ingredients in bowl, drizzle with dressing, toss, and serve.