Chicken Salad With Pine Nuts And Raisins Recipes

GRILLED CHICKEN SALAD WITH PESTO, RAISINS, SUN-DRIED TOMATOES

Steps:

• Coat the chicken breast with olive oil and season with salt and pepper.
• Arrange on grill and cook until cooked through.
• Remove chicken breast from grill and set aside to cool.
• When cool enough to handle, thinly slice the breasts.
• Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• Mix well to combine, season to taste with salt and pepper.
• Serve or store covered in fridge for up to a day.
• For the pesto.
• Combine basil, garlic, pine nuts and salt in a blender or food processor.
• Process until pureed.
• Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON

Steps:

• In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
• In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
• Add the oil slowly, whisking.
• Bring a large pot of salted water to a boil.
• Add the peas; cook until just barley tender, about 3 minutes.
• Using a slotted spoon or strainer, transfer to a large bowl.
• Add the rice to the water and cook until tender, about 5 minutes.
• Drain, return to the pot and cover to keep warm.
• Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
• Sprinkle the chicken with salt and pepper and add to the pan.
• Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
• Remove the chicken, let cool slightly, then cut into ½ inch chunks.
• Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.