Sautéed Chicken with Toasted Walnut and Sumac Salad

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breast sautéed and served atop a refreshing toasted walnut and sumac salad with vibrant lemon dressing. This Middle Eastern-inspired chicken recipe, ready in about 30 minutes, pairs chicken breast, olive oil, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Middle Eastern cuisine 450 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breast
3 tbsp olive oil
1/2 cup, chopped walnuts
1 tsp sumac
4 cups, chopped romaine lettuce
3 tbsp, fresh lemon juice
1, minced garlic clove
1 tsp salt
1/2 tsp black pepper
1/4 cup, thinly sliced red onion

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts with 1 tsp salt and 1/2 tsp black pepper, then sauté for 6-7 minutes per side until golden and cooked through. Remove and rest for 5 minutes.
Step 2: In the same skillet, toast 1/2 cup chopped walnuts over medium heat for 3-4 minutes until fragrant and lightly browned, stirring frequently to avoid burning. Remove from heat.
Step 3: In a large bowl, combine 4 cups chopped romaine lettuce, 1/4 cup thinly sliced red onion, and the toasted walnuts. Sprinkle 1 tsp sumac evenly over the salad.
Step 4: Whisk together 3 tbsp fresh lemon juice, 1 tbsp olive oil, and 1 minced garlic clove in a small bowl. Pour the dressing over the salad and toss gently to coat.
Step 5: Slice the rested chicken breasts into 1/2-inch strips and serve on top of the salad immediately.