Pine Nut And Cranberry Picnic Chicken Salad Recipes

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.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).

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.

PINE NUT CHICKEN

Steps:

• Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to 1/2-in. thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken. , In a large skillet over medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear.

CRANBERRY WALNUT CHICKEN SALAD

Steps:

• Stir together all ingredients.
• Serve over bed of spinach or with whole grain bread for sandwiches.

PINE NUT AND CRANBERRY PICNIC CHICKEN SALAD

Steps:

• Begin by mixing the last four ingredients. This mixture is what you will brush on the Ciabatta bread slices. In small bowl, measure olive oil, add spices and crush garlic. Blend well and let sit.
• In a separate large bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese, salt and pepper. Mix well and refrigerate.
• Heat large skillet or griddle to medium.
• Slice Ciabatta bread into 1/4 inch slices. Liberally brush or spoon olive oil mixture on each slice and place this side down on griddle. Cook until light brown and slightly crispy.
• For your picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It's quick and easy to make the sandwiches right on the spot! When assembling the sandwiches, place the filling on the toasted sides of the bread, so the outside of the sandwich will be soft.

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!

CRANBERRY BROCCOLI SALAD WITH PINE NUTS

Steps:

• chop broccoli heads into tiny bite-size pieces (the smaller the better)
• chop cilantro and onions
• dice the apple using a mandolin or with a knife
• place all ingredients into a large mixing ball, add cranberries, pine nuts, salt, mayo and balsamic reduction
• toss until every ingredient is well coated with mayo and balsamic reduction
• marinate (let it sit) for 15-30 mins in a fridge
• toss and enjoy!

PINE NUT AND CRANBERRY PICNIC CHICKEN SALAD

Steps:

• Begin by mixing the last four ingredients. This mixture is what you will brush on the Ciabatta bread slices. In small bowl, measure olive oil, add spices and crush garlic. Blend well and let sit. In a separate large bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese, salt and pepper. Mix well and refrigerate. Heat large skillet or griddle to medium. Slice Ciabatta bread into 1/4 inch slices. Liberally brush or spoon olive oil mixture on each slice and place this side down on griddle. Cook until light brown and slightly crispy. For your picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It's quick and easy to make the sandwiches right on the spot! When assembling the sandwiches, place the filling on the toasted sides of the bread, so the outside of the sandwich will be soft.