Originally posted by inkydinkydoo:

I started to add this recipe to Nancy's Christmas dinner thread, but the grilled chicken breast makes it more of a luncheon-type salad. You might want to use the Roasted Walnut Vinaigrette Dressing and the Candied Walnuts part of this recipe, though, Nancy, if you add a green salad to your Christmas menu. This really is a yummy salad, as anyone who's ordered it at the Whispering Canyon Cafe knows. It has sort of become one of their signature dishes at lunchtime. They're known for an all-you-can-eat skillet of ribs, pulled pork, roasted chicken, and shrimp at dinnertime (just FYI).

Little Nutty Chicken Salad
from Disney's Whispering Canyon Cafe

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.