Rosemary Walnut Chicken Salad

  I am growing Rosemary in my garden for the first time this year, so I was excited to get to try it out in this salad recipe.  It was so delicious!  Simple, fresh flavors, amazing creamy goat cheese, the crunch of the walnuts, and ooey gooey cheese covered chicken, YUMMY! 

  Check out the recipe below for an easy week night supper!!!!!

Have a great one!


This recipe is adapted from a blogger friends foodie site, but I can’t remember which one. SORRY! If this is yours message me and I’d be glad to give credit where credit is due!  🙂

Rosemary Walnut Chicken Salad


  • 1 cup Walnuts, coarsely chopped 002
  • 1 cup shredded Italian cheese blend
  • 2 tsp. Fresh Rosemary, chopped
  • Salt and Pepper (you know how much you like)
  • 4 Boneless, Skinless Chicken Breasts
  • 15 oz bottle Kraft Tangy Bacon Catalina dressing
  • 4 oz. Herb & Garlic Goat Cheese
  • Mixed greens or Butter lettuce

Preheat the oven to 400 degrees.  Combine the walnuts, cheese, rosemary and 001salt and pepper. 

Take a small scoop of mixture and place underneath each olive oil sprayed chicken breast.  Top with remaining mixture and pat down.  Spray again to coat. 


Bake for 30 minutes .  Scoop chicken off baking stone making sure to get the crispy cheesy goodness surrounding it, cool slightly, then slice the chicken carefully to keep cheese and nuts intact.005
Serve over a mixed green salad with crumbled goat cheese and a drizzle of Tomato Bacon dressing.  OR extra virgin olive oil and balsamic vinegar if you are the healthy sort.

  Enjoy your flavorful and salad!  It’s such a nice change from “the usual”!

This post linked to Wonka Wednesday.


4 thoughts on “Rosemary Walnut Chicken Salad

  1. Hi T, this looks great. I need help/advise on cooking chicken breast in general. I love it but cannot seem to cook it without drying it out. Any advise? is a baking stone the trick?
    Julie in Michigan

    • Hi Julie, I TOTALLY think cooking on Pampered Chef stoneware has made such a difference in the way things turn out: Pizza’s crisper, cookies softer, chicken moister…love them! I was blessed to register for P. Chef when we got married, so its almost all I use. 🙂 Other tips: watch your time, be careful not to overcook, check your oven temperature to make sure its accurate, & buy good quality chicken.
      How do you cook chicken for casseroles? When I do casseroles I just sear each side of seasoned chicken breasts in a skillet, then add a 1/2 cup or so of water and shut the lid and leave the heat between low and medium, watching to make sure my water doesn’t cook away. About 20 minutes later they are ready to pull and cut. The other one I do is for Mexican foods etc. and I just boil them in a pot of salt water then shred afterwards. I hope this helps you achieve moist chicken, cause this salad is great! 🙂

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