Poppyseed Pine Nut Chicken Salad Recipes

POPPYSEED CHICKEN SALAD

Steps:

• Combine the chicken, grapes, walnuts, and onions in a medium size mixing bowl. Drizzle with poppyseed dressing and stir to coat.
• Serve immediately in sandwiches, with crackers, or on top of a garden salad. Refrigerate any leftovers. Enjoy!

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.

CHICKEN POPPY SEED SALAD

Steps:

• In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink., Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds., In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.