Chicken Pine Nut Salad Recipes

CHICKEN SALAD WITH PINE NUTS AND RAISINS

Chicken Salad With Pine Nuts and Raisins image

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

Ingredients

1 ½ cups cubed French bread
½ cup sour cream
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon-style prepared mustard
2 teaspoons honey
1 tablespoon chopped fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
2 stalks celery, chopped
⅓ cup golden raisins
1 tablespoon lemon zest
6 leaves romaine lettuce
6 leaves Radicchio, raw
2 teaspoons lemon juice
1 teaspoon olive oil
3 slices red onion
⅓ cup pine nuts, toasted

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

Chicken & Pine Nut Salad image

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

Ingredients

6 cups vegetable oil (or as needed)
4 large tortillas
1/2 cup olive oil
4 boneless skinless chicken breasts, diced
1/2 cup snow peas
1/2 cup zucchini, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup red bell pepper, julienned
1/2 cup mushroom, sliced
1/2 cup scallion, chopped
1 bunch cilantro, chopped
1/2 cup pine nuts
1/4 cup cooking sherry
1 cup lime juice, fresh squeezed
4 cups tossed salad greens
1 lime, sliced
4 sprigs cilantro

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

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