Insalata Di Pollo

Before we moved to the DFW area, I lived in Albuquerque for 11 years. Besides the beautiful weather, Sandia Mountains, and our family, I have been missing the most delicious salad ever from a local restaurant. The Insalata Di Pollo from Scarpas was/is the only thing I ever order from there... not that there was anything wrong with the rest of the food, but I just couldn't get enough of the tasty combination of oak wood grilled chicken, roasted red peppers, caramelized walnuts, grape tomatoes, balsamic vinaigrette and some romaine lettuce. (Salivating yet?) 

How about now? Great! Now get your grocery list and start working on this!

Now, this isn't a quick salad to make, but I promise that it will be worth every last step! 

Chicken
2 Chicken Breasts
1/2 Cup Newman's Own Balsamic Vinaigrette Lite
1/4 Cup Brown Sugar

Place all the ingredients in a zip top bag and roll around in your hands to disperse the yummy flavors. Place in the refrigerator to marinate for at least an hour. 

When ready, grill the chicken until the juices run clear. Slice and place to the side.

Balsamic Vinaigrette
1 Cup Newman's Own Balsamic Vinaigrette Lite
1/4 Cup Balsamic Vinager 
1/4 Cup Brown Sugar

In small sauce pan, combine ingredients and simmer over low heat for 10 minutes. Allow to cool before pouring into a container suitable for pouring/drizzling. I used these decorating squeeze bottles by Wilton. 

Caramelized Walnuts
I used the recipe that I found here on food.com and they were earth shatteringly delicious!

1 Cup Walnut halves
1 Tbl honey
1 Tbl water
1 tsp vegetable oil
1/4 Cup sugar
1/2 tsp salt

Preheat oven to 325° F. Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden. Combine honey, water and oil in a skillet and bring to boil. Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute. Transfer nuts to a bowl. Combine sugar and salt and toss with nuts. I tossed them back in the oven for 10 minutes to ensure that the sugar all melted. Spread nuts on a cookie sheet to cool and dry. Try not to eat them all before you serve the salad. (MOST IMPORTANT STEP!)

Insalata Di Pollo
2 (heads? What do you call 1 unit) Romaine Lettuce
1 Jar Roasted Red Peppers cut into 1/2" strips
1 Jar Kalamata Olives
1 Pint grape tomatoes cut in half
Asiago Cheese
Chicken
Caramelized Walnuts
Balsamic Vinaigrette

Tear up washed lettuce into bite sized pieces and put on plate. Alternating tomatoes and olives make a circle around the lettuce on the plate. Over the top of the lettuce, lay slices of red peppers making a starbust in the center. Placed still warm slices of chicken over the red peppers. Sprinkle with caramelized walnuts and asiago cheese. Drizzle the balsamic vinaigrette over the top. TA-DA!

So if you have ever been to Scarpas, you'd know they serve their entrees with a delicious french bread already buttered with a tasty herb butter. It is divine to dip into their chipotle ranch dressing and seeing as I am pregnant, I was unwilling to give up there.