Chicken With Pine Nuts 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.

OUR FAVORITE CHICKEN SALAD

Steps:

• Combine the chicken, celery, herbs, nuts, dried fruit, and fresh fruit (if using) in a medium mixing bowl.
• In another small bowl, stir the mayonnaise, lemon juice, mustard, salt, and the black pepper together. Taste then add the optional ingredients. Toasted sesame oil adds umami (a little goes a long way), and the jam sweetens the dressing up a bit.
• Toss the dressing with the salad. Taste then adjust with more salt and pepper. Store, covered tightly, in the refrigerator 3 to 4 days.

TOSSED SALAD WITH PINE NUTS

Steps:

• In a large salad bowl, combine greens and onion. Sprinkle with blue cheese and pine nuts. Drizzle with vinaigrette; toss to coat.

CHICKEN BRAISED WITH POTATOES AND PINE NUTS

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.

CHICKEN & PINE NUT SALAD

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.

LEMON PASTA WITH CHICKEN AND PINE NUTS

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.)

SPINACH AND CHICKEN SALAD WITH PINE NUTS

Steps:

• Mix dressing well.
• Toss with first three ingredients.

CHICKEN FLORENTINE SALAD WITH ORZO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water.
• Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl.
• Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.