walnut chick’n salad
- 3/4 cupwalnuts
- 1/4 cupbread crumbs
- 3 tblspnutritional yeast
- 1 1/2 tspbasil, dried
- 1 1/2 tsprosemary, dried
- 3/4 tspsalt
- 1/2 tsppepper
- 1 cupunbleached flour (all purpose)
- 4 tblspearth balance
- 1 cupsoy milk
- 1 tblspshallots, minced
- 2 tblspextra virgin olive oil
- 1 pkgchick'n scallopini
- 2 tspwhite wine vinegar
- 1/4 tspsea salt
- 1/4 tspdijon mustard
- to tasteblack pepper, freshly ground
- 6 cupsarugula leaves, baby
- 2pears, anjou, cored and thinly sliced
- 1/4 cupwalnuts chopped and candied
For the chick’n:
Place walnuts, breadcrumbs, nutritional yeast, basil, rosemary , salt and pepper in food processor and pulse until walnuts are ¼”. (do not over process). In three separate bowls, place unbleached flour, soy milk, and walnut breading.
Place gardein chick’n scallopini in flour, then soy milk, and finally in walnut breading to coat.
Melt earth balance in non stick pan over medium heat and add breaded scallopini, cook for 2-3 minutes on each side until well caramelized and crispy.
For the salad:
In a small bowl mix together shallots, olive oil, white wine vinegar, sea salt, dijon mustard and peppertoss arugula, pears, and dressing together.
Place about 1 ½ cups of arugula salad on each of four plates, garnish each salad with candied walnuts and walnut crusted gardein.