Thursday, March 28, 2013

Walnut Chicken Salad

Copyrighted 2013, Christine's Pantry, Christine Lamb

Phillip Sollomi, in 1945, returned to his hometown Kansas City, Missouri. Upon his return, after serving his country in World War II. 



Phillip dream of owning his own business, so he opens a family style restaurant. Chicken was his specialty dish. He  named the restaurant “The Wish Bone.”

Phillip wanted something excited on the menu. Mrs. Sollomi, his mother brought the family recipe for Italian salad dressing from Sicily. His mom dressing was full of vinegar, oil, spices and herbs. It was a family favorite. Phillip knew his customers at the restaurant would love it.

His customers loved the Sollomi family recipe and started taking bottles of the dressing home. Phillip mixed the dressing in the restaurant and his mom placed the labels that declared her dressing “The Kansas City Wish Bone Famous Italian Style Dressing.” Phillip knew he had a legendary product on his hands. He started selling his product to local grocers.

The demand for the famous dressing grew. Phillip couldn’t keep up. In 1957, Phillip sold the business to a company known for providing great foods, Lipton.
Research Source: Unileverusa


The roasted walnuts and grapes but this recipe over the top.

Walnut Chicken Salad
Copyrighted 2013, Christine’s Pantry. All rights reserved.

Ingredients:
2 chicken breast
extra virgin olive oil, drizzle
salt and pepper, to taste
1/2 teaspoon garlic powder
3/4 cup light mayonnaise
1 teaspoon dried dill
1 teaspoon chives, chopped
1 cup walnuts (see note below)
1 cup green grapes cut in half
lettuce leaves, for serving

Directions:
Preheat oven to 350 degrees. Place chicken on a sheet pan, rub chicken with olive oil, generously season with salt and pepper, sprinkle garlic power. Roast about 30 to 35 minutes, until chicken is cooked through and no longer pink in center.

When chicken is cool, cut into 3/4 inch dice.

Meanwhile, place walnuts on separate sheet pan, and toast in the oven 6 to 8 minutes, until golden. Set aside to cool.

For the dressing: combine, mayonnaise, pinch of salt and pepper, dill and chives.

Place diced chicken in the bowl, walnuts and grapes, toss well. Serve on a bed of lettuce leaves. Enjoy!

Note: For the folks who don't know how to toast nuts,  I found a short video for you, click here.





 

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