Sautéed Chicken with Toasted Walnut and Sumac Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breast sautéed and served atop a refreshing toasted walnut and sumac salad with vibrant lemon dressing. This middle eastern-inspired chicken 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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Slice the rested chicken breasts into 1/2-inch strips and serve on top of the salad immediately.

Frequently asked questions

How long does Sautéed Chicken with Toasted Walnut and Sumac Salad take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Toasted Walnut and Sumac Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Sautéed Chicken with Toasted Walnut and Sumac Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Chicken with Toasted Walnut and Sumac Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Chicken with Toasted Walnut and Sumac Salad?

Middle Eastern chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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