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
CHICKEN SALAD WITH PINENUTS
Steps:
- Fill a large stewpot and combine all ingredients except 1/2 onion, pinenuts and grapes and bring to a boil. Let simmer covered for 30 minutes. Remove chicken breasts and put in a colander to cool. You'll want to keep some of the au jus to add to the dressing. Once chicken has cooled off a bit use a fork to shred the meat. Once all the meat is shredded place in a large bowl and set aside. Cut grapes in half and add to your chicken. Cut desired mount of onion and add to chicken. Use a skillet to toast pine nuts. no oil is necessary but make sure you use a wooden spoon and keep those nuts moving so as not to burn them. Add to chicken. Whisk dressing ingredients and add to chicken. Mix and salt to taste. Enjoy!
SPINACH AND CHICKEN SALAD WITH PINE NUTS
Another left-over chicken recipe to try. Dressing makes a lot for the amount of chicken - save some for later.
Provided by Kim Hightower
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix dressing well.
- Toss with first three ingredients.
Nutrition Facts : Calories 437.6, Fat 47.7, SaturatedFat 5.9, Sodium 10.3, Carbohydrate 3.1, Fiber 1, Sugar 0.8, Protein 2.8
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
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