Little Nutty Chicken Salad

Whispering Canyon Cafe

Wilderness Lodge

6 oz lettuce mix

1 1/2 oz tillamook cheddar cheese

3 oz roasted walnut vinaigrette dressing

1 oz candied walnuts

1 grilled chicken breast

Prepare the roasted walnut vinaigrette dressing and candied walnuts as directed. Toss lettuce mix in the dressing and place in a serving bowl. Top with cheese and candied walnuts and top with grilled chicken

Roasted Walnut Vinaigrette Dressing

1/4 lb roasted walnuts

4 oz honey

3 oz onions

4 oz white vinegar

8 oz olive oil

Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350°F until golden brown. Place the walnuts in a food processor with the honey, vinegar and onions, and mix until smooth. Add olive oil in increments, mixing well between additions. Season with salt and pepper to taste.

Candied Walnuts

8 oz walnuts

4 oz maple syrup

Mix walnuts and maple syrup. Spread on baking sheet and place in oven at 350°F until golden brown. Cool and reserve for garnish.