Receta Walnut Chicken Salad
by Christine Lamb

Phillip Sollomi, in

1945, returned to his hometown Kansas City, Missouri. Upon his return, after

serving his country in World War II.

Phillip

dream of owning his own business, so he opens a family style restaurant.

Chicken was his specialty dish. He named

the restaurant “The Wish Bone.”

Phillip

wanted something excited on the menu. Mrs. Sollomi, his mother brought the

family recipe for Italian salad dressing from Sicily. His mom dressing was full

of vinegar, oil, spices and herbs. It was a family favorite. Phillip knew his

customers at the restaurant would love it.

His

customers loved the Sollomi family recipe and started taking bottles of the

dressing home. Phillip mixed the dressing in the restaurant and his mom placed

the labels that declared her dressing “The Kansas City Wish Bone Famous Italian

Style Dressing.” Phillip knew he had a legendary product on his hands. He

started selling his product to local grocers.

The

demand for the famous dressing grew. Phillip couldn’t keep up. In 1957, Phillip

sold the business to a company known for providing great foods, Lipton.

The

roasted walnuts and grapes but this recipe over the top.

Walnut

Chicken Salad

Copyrighted

Ingredients:

chicken breast

extra

leaves, for serving

Directions:

Preheat

oven to 350 degrees. Place chicken on a sheet pan, rub chicken with olive oil,

generously season with salt and pepper, sprinkle garlic power. Roast about 30

to 35 minutes, until chicken is cooked through and no longer pink in center.

When

chicken is cool, cut into 3/4 inch dice.

Meanwhile,

place walnuts on separate sheet pan, and toast in the oven 6 to 8 minutes,

until golden. Set aside to cool.

For

the dressing: combine, mayonnaise, pinch of salt and pepper, dill and chives.

Place

diced chicken in the bowl, walnuts and grapes, toss well. Serve on a bed of

lettuce leaves. Enjoy!