CHICKEN SALAD WITH PINE NUTS AND RAISINS
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad
Time 50m
Yield 7
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
- Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
- Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
- Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
- Combine the chicken with the celery, raisins and lemon peel.
- When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.
Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g
CHICKEN & PINE NUT SALAD
Make and share this Chicken & Pine Nut Salad recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a deep fryer or a heavy pan, place the vegetable oil and heat it on high until it reaches 375 degrees.
- One at a time, place a tortilla in the oil and push it to the bottom of the pan with a ladle so that it forms a bowl shape.
- Hold the tortilla there until it is lightly browned and crisp.
- Remove the tortilla and drain it on paper towels.
- Repeat the process for the remaining three tortillas.
- In a large skillet place the olive oil and heat it on medium high until it is hot.
- Add the chicken, snow peas, carrots, yellow squash, zucchini, bell peppers, mushrooms, and scallions.
- Saute the vegetables for 3 to 5 minutes, or until thaty are slightly tender and hot through the center.
- Add the cilantro and pinon nuts, and toss the mixture.
- Add the sherry and lime juice.
- Toss everthing together well.
- Remove skillet from the heat.
- On four individual serving plates arrange the salad greens.
- Place a tortilla shell in the center.
- Fill the shells with the chicken and vegetable stir-fry.
- Garnish the salad with the lime slices and sprigs of cilantro.
Nutrition Facts : Calories 3850.5, Fat 376.3, SaturatedFat 49.5, Cholesterol 68.4, Sodium 848.4, Carbohydrate 77.7, Fiber 7.9, Sugar 8.2, Protein 42.1
PARSLEY PESTO CHICKEN SALAD WITH PINE NUTS
A summer salad I pulled together--I really wanted basil pesto, but the basil wasn't ready to be picked! Prep time assumes you got a ready-cooked chicken on hand, otherwise add an hour and a half (cook/cool time).
Provided by KWB5015
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
- In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
- Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
- You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.
CHICKEN BRAISED WITH POTATOES AND PINE NUTS
Margot Henderson is the chef at Rochelle Canteen in Shoreditch, where London's cool kids wait hours to score a garden table for lunch. Her food is mainly English classics, but this one-pot meal - more home cooking than hipster - has hints of Spanish and Portuguese flavor. Except for the sherry vinegar, the seasonings here (bay leaves, cloves, saffron) can be adjusted for your taste and the contents of your spice drawer.
Provided by Julia Moskin
Categories dinner, one pot, poultry, vegetables, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a Dutch oven large enough to hold the chicken in one layer, heat the olive oil over high until shimmering. Season chicken pieces on the skin side with salt and pepper, then lay them in the pan, skin-side down. Adjust the heat so they sizzle but do not pop or scorch. Cook until skin is deeply browned and comes away easily from the pan, about 10 minutes. Remove and set aside.
- Add onions, celery and garlic to the fat in the pot, season with salt and cook, stirring until softened, about 5 minutes, scraping up the browned bits at the bottom of the pan. Deglaze with the wine and vinegar. Stir in 1/2 cup water, pine nuts, bay leaves, cloves and saffron (if using). Return the chicken pieces to the pan, and nestle them into the liquid, skin-side up.
- Cover tightly and let cook undisturbed over the lowest possible heat until cooked through, about 45 minutes.
- Add the potatoes, then add more water until the liquid barely covers the potatoes. If in doubt, use less; you can always add more. Cover again and cook another 20 minutes.
- When ready to serve, gently reheat. Taste the cooking liquid and season with salt, pepper and a drop more vinegar if needed. Stir in the kale and simmer, uncovered, until completely cooked through, about 5 minutes. Stir in butter and parsley and serve, sprinkling each serving with more parsley.
LEMON PASTA WITH CHICKEN AND PINE NUTS
Yield Makes 4 to 6 Servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
- Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS
Provided by Rozanne Gold
Categories Food Processor Chicken Nut Bake Cocktail Party Pine Nut Sesame Cilantro Bon Appétit
Yield Makes 40
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Brush cut side of pita bread rounds lightly with olive oil. Arrange rounds on heavy large baking sheet. Bake until crisp and golden, about 6 minutes. Cool pita rounds.
- Mince garlic in processor. Add tahini, 1/2 cup lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Season sauce to taste with salt and pepper.
- Place chicken in large bowl. Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use). Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead. Store pita rounds airtight at room temperature. Cover chicken salad and refrigerate.)
- Spoon generous 1 tablespoon chicken salad atop each pita round. Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.
- *Available at Middle Eastern and natural foods stores and some supermarkets.
PAN-FRIED CHICKEN WITH SPINACH AND PINE NUTS
Light, fresh chicken and wilted greens topped with tangy goat cheese.
Provided by ccb1122
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Bring the brown rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
- While rice is cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle chicken breasts with salt and pan-fry in the hot oil until golden brown on both sides and no longer pink in the center, 5 to 8 minutes per side. Set chicken aside.
- Heat 2 tablespoons olive oil in the skillet; cook and stir garlic and pepper flakes in hot oil just until fragrant, about 1 minute; stir in spinach and cook, stirring often, until wilted, about 2 more minutes. Sprinkle with salt if desired.
- Spread cooked brown rice onto a serving platter and arrange chicken breasts over the rice. Spread spinach over chicken, sprinkle with pine nuts and goat cheese, and squeeze lemon juice over the dish to serve.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 32.7 g, Cholesterol 69.9 mg, Fat 17.5 g, Fiber 4.3 g, Protein 31.6 g, SaturatedFat 3.5 g, Sodium 249.2 mg, Sugar 0.7 g
More about "chicken salad with pinenuts recipes"
CLASSIC CHICKEN SALAD - SPEND WITH PENNIES
From spendwithpennies.com
5/5 Calories 206 per servingCategory Salad
WARM CHICKEN SALAD WITH PEPPERS AND PINE NUTS - BETTER …
From bhg.com
5/5 (1)Total Time 39 minsServings 8Calories 446 per serving
- Preheat oven to 400°F. For croutons, in a medium bowl combine bread pieces and garlic. Drizzle with 1/4 cup oil; toss gently to coat. Transfer bread pieces to a 15x10x1-inch baking pan. Bake for 6 to 8 minutes or until bread is golden.
- Meanwhile, if chicken is no longer warm, heat according to package directions. Pull meat from bones; discard skin and bones. Cut chicken into bite-size pieces. Place chicken in an extra-large serving bowl; add croutons.
- In the same baking pan combine sweet peppers, olives, and pine nuts. Drizzle with 2 tablespoons oil; toss gently to coat. Bake for 8 to 10 minutes or until sweet peppers are tender and nuts are toasted. Add pepper mixture to chicken mixture. Add arugula and basil, half at a time, to chicken mixture, tossing gently to combine.
- For dressing, in a small bowl whisk together vinegar and 1/4 cup oil until combined. Pour dressing over chicken mixture; toss gently to coat. Season to taste with salt and black pepper.
OUR FAVORITE CHICKEN SALAD - INSPIRED TASTE
From inspiredtaste.net
5/5 (1)Total Time 10 minsCategory Salad, DinnerCalories 197 per serving
CHICKEN SALAD WITH PINE NUT DRESSING - KOREAN BAPSANG
From koreanbapsang.com
TARRAGON CHICKEN SALAD WITH TOASTED PINE NUTS AND …
From grazedandenthused.com
ROASTED CHICKEN THIGHS WITH GARLIC PURéE AND SHAVED ZUCCHINI …
From foodnetwork.com
Author Antonia LofasoDifficulty Intermediate
CHICKEN DRUMSTICKS WITH GRILLED PEACH SALAD RECIPE - HOW TO …
From thepioneerwoman.com
SAUTEED CHICKEN SALAD WITH BRUSSELS SPROUTS AND PINE NUTS - EAT …
From eatsmarter.com
RICE SALAD WITH CHICKEN AND PINE NUTS RECIPE | RECIPES.NET
From recipes.net
THAI CHICKEN SALAD WITH PEANUT DRESSING • SALT & LAVENDER
From pinterest.com
COOKING WITH RANIA: GRILLED CHICKEN OVER A TUSCAN WHITE BEAN SALAD
From cbsnews.com
CHICKEN SALAD WITH PINE NUTS - FILIPPO BERIO
From filippoberio.com
CHICKEN SALAD WITH RADICCHIO AND PINE NUTS - THE DAILY …
From thedailymeal.com
RECIPE: TOSS CHICKEN SALAD WITH YOGURT SAUCE FOR YOUR FOURTH GET ...
From bostonglobe.com
WATERMELON AND FETA SALAD WITH CHICKEN – THE IRISH TIMES
From irishtimes.com
DOLLY PARTON’S PECAN CHICKEN SALAD IS PURE PERFECTION - KITCHN
From thekitchn.com
CHICKEN SALAD RECIPES
From allrecipes.com
CHICKEN SALAD WITH ZUCCHINI, LEMON AND PINE NUTS RECIPE
From foodandwine.com
SALAD WITH CHICKEN AND PINE NUTS RECIPE | EAT SMARTER USA
From eatsmarter.com
CHICKEN CAESAR SALAD RECIPE - HOW TO MAKE CHICKEN CAESAR SALAD …
From delish.com
OUR BEST CHICKEN SALAD RECIPES, INCLUDING LEMONY, HERBY AND …
From washingtonpost.com
PESTO PASTA SALAD WITH CHICKEN - JUST A TASTE
From justataste.com
BEET SALAD WITH SPINACH AND HONEY-MUSTARD LEMON DRESSING
From juliasalbum.com
THE BEST GRILLED CHICKEN CAESAR SALAD | GET INSPIRED EVERYDAY!
From getinspiredeveryday.com
RECIPE: CHICKEN AND BEAN SALAD WITH PEPPER JELLY VINAIGRETTE ...
From washingtontimes.com
WARM CHICKEN SALAD WITH PEPPERS, PEARS & TOASTED PINENUTS
From recipes.farmhousedelivery.com
15 SALAD DRESSING RECIPES FOR FLAVOR-PACKED SALADS - SIMPLY RECIPES
From simplyrecipes.com
DUMPLING TOMATO SALAD WITH CHILE CRISP VINAIGRETTE RECIPE
From cooking.nytimes.com
PINE NUT CHICKEN SALAD RECIPE - DAVID CHANG - FOOD
From foodandwine.com
You'll also love