Foodie Friday: Disney Recipe Swap- Nutty Little Salad

1/3 c. Roasted Walnut Vinaigrette Dressing (see recipe below) 2 tbsp. Candied Walnuts (see recipe below) 1 - 2 handfuls lettuce mix 2 tbsp. shredded Tillamook cheddar cheese (or any sharp or extra sharp cheddar will work) 6 – 8 oz. grilled chicken breast 1. Prepare Roasted Walnut Vinaigrette Dressing and the Candied Walnuts. 2. Toss the lettuce mix with the dressing in a serving bowl. 3. Top with the shredded cheddar cheese and the Candied Walnuts. 4. Slice the grilled chicken into strips and place on top of the salad.   Roasted Walnut Vinaigrette Dressing 1/3 c. walnuts 1/3 c. honey ½ c. chopped onions ¼ c. white vinegar ¼ c. olive oil salt, to taste pepper, to taste 1. Preheat the oven to 300°F. 2. Spread the walnuts on a baking sheet and bake for 10 minutes. 3. Place everything in a food processor or blender and blend until smooth. Season to taste. Candied Walnuts 1/3 c. walnuts 2 tbsp. maple syrup (you can use pancake syrup, but it is not as good) 1. Preheat oven to 300°F. 2. Toss walnuts to cover with maple syrup. 3. Place a single layer of walnuts on a baking sheet and bake for 10-12 minutes.