Pine Nut And Cranberry Picnic Chicken Salad Recipes

CHICKEN SALAD WITH PINE NUTS AND RAISINS

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.

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the baby greens or mesclun until the leaves are nicely coated.
• Toss again with the tomatoes.
• Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.

FRUIT & NUT CHICKEN SALAD

Steps:

• Combine dried fruit and apple juice in a small saucepan or microwave-safe bowl. Bring to a simmer and stir. Refrigerate 15 minutes.
• Mix mayonnaise and mustard in a medium bowl. Add chicken (or turkey), green onions (or celery) and toasted almonds. Mix well. Stir cooled fruit into chicken mixture. Add salt and pepper to taste. Chill if desired, or serve immediately.
• Serve over salad greens as a main dish salad, or in pita pockets or on multi-grain bread as a sandwich filling.
• Cook time is recommended chill time!
• NOTE: 1 1/2 pounds chicken breasts = 2 cups cooked, cubed chicken, or a 3 pound whole chicken yields about 4 1/2 cups cooked/diced.