CHICKEN SALAD WITH PINE NUTS AND RAISINS
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad
Time 50m
Yield 7
Number Of Ingredients 19
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.
Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g
CURRY CHICKEN SALAD WITH RAISINS AND PINE NUTS
Steps:
- Dice the garlic and celery.
- Chop the chicken, onions, and parsley.
- In a small frying pan toast the pine nuts.
- In a small bowl, combine the dressing ingredients.
- In a medium bowl, combine the chicken salad ingredients.
- Add the dressing into the Chicken Salad and blend together.
- Season to taste with salt and pepper.
- Cover the bowl containing the chicken salad. Refrigerate for a couple of hours or overnight before serving to allow the flavors to blend.
Nutrition Facts : ServingSize 4 g, Calories 241 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 2 g, Cholesterol 32 mg, Sodium 196 mg, Fiber 1 g, Sugar 1 g
OUR FAVORITE CHICKEN SALAD
Our favorite chicken salad has a few critical components: tender chicken, crunch, a little sweetness, and it needs to be easy to make. This recipe checks all the boxes. We have shared our basic recipe as well as a few suggestions for making it extra special. We highly recommend the toasted sesame oil - it adds a lovely umami flavor to the dressing. A little goes a long way, so only add a few dashes (not more than a 1/4 teaspoon). When we have the time, we poach chicken breasts for this salad. Here's our detailed recipe for how we poach chicken.
Provided by Adam and Joanne Gallagher
Categories Salad, Dinner
Time 10m
Yield Makes about 8 (1/2) cup servings
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 197, Fat 13.4g, SaturatedFat 2.1g, Cholesterol 47.1mg, Sodium 269.9mg, Carbohydrate 5.2g, Fiber 0.9g, Sugar 3.2g, Protein 13.9g
CHICKEN WITH SAFFRON, RAISINS & PINE NUTS
This full-flavoured Spanish dish is great for the family or entertaining friends midweek
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside.
- Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy.
- Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced.
- While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Nutrition Facts : Calories 587 calories, Fat 37 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 45 grams protein, Sodium 0.68 milligram of sodium
GOLDEN CHICKEN SALAD
Golden Chicken Salad is a creamy chicken salad with celery, green onion, golden raisins, and toasted wlanuts.
Provided by Christin Mahrlig
Categories Lunch
Number Of Ingredients 8
Steps:
- Place all ingredients EXCEPT walnuts in a bowl. Stir well.
- Cover and chill for at least 1 hour.
- Sprinkle walnuts on top and serve.
Nutrition Facts : Calories 467 kcal, ServingSize 1 serving
SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS
Why relegate the wilted greens to the side? Here, dollops of tangy goat cheese and a handful of pine nuts conspire to make spinach the star of the show.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Cook rice according to package directions. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Season chicken with salt and saute in batches, adding another tablespoon oil, until golden brown and cooked through, about 3 minutes per side. Set aside.
- Add remaining tablespoon oil, garlic, and pepper flakes to pan. Cook spinach in batches, stirring, until just wilted, about 2 minutes. Season with salt.
- To serve, top chicken with spinach and sprinkle with pine nuts and dollops of goat cheese. Squeeze with lemon and serve with rice.
Nutrition Facts : Calories 540 g, Cholesterol 105 g, Fat 20 g, Fiber 3 g, Protein 48 g, SaturatedFat 5 g, Sodium 270 g
CHICKEN SALAD
This Chicken Salad Recipe is ridiculously easy to throw together and my version of a classic! Light, creamy, and so yummy, you're going to want to give this recipe a try!
Provided by Jennifer Debth
Categories Lunch - Sandwiches
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together mayo, relish, mustard, garlic powder, salt, and pepper.
- Stir in chicken, celery, red onion, raisins, and pecans.
- Taste and re-season if necessary.
- Serve or cover and chill in the fridge until ready to serve.
Nutrition Facts : ServingSize 1 person, Calories 310 kcal, Carbohydrate 10 g, Protein 22 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 79 mg, Sodium 654 mg, Fiber 1 g, Sugar 2 g
ROASTED CAULIFLOWER WITH PINE NUTS AND RAISINS
This roasted cauliflower with pine nuts and raisins is a delicious side dish served warm or cold. Tossed with a lemon and olive oil vinaigrette and fresh parsley, it's a fresh Mediterranean recipe that goes with just about anything! Capers or olives can be substituted for raisins for a saltier, lower carb version.
Provided by Elizabeth Lindemann
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
- Spread the cauliflower on the baking sheet, drizzle with 2 tablespoons extra-virgin olive oil, and season with salt and pepper to taste. Toss to coat. Spread cauliflower evenly on the baking sheet and roast for 20-25 minutes, tossing once, or until browned and tender.
- Meanwhile, toast the pine nuts (1/4 cup) carefully in a medium, dry skillet over medium heat. Keep an eye on them- they are easy to burn! Once they begin to turn fragrant and have a light brown color, add the raisins (1/4 cup), remaining 2 tablespoons olive oil, and lemon juice to the skillet. Cook for about one more minute on very low heat, or until raisins have softened and plumped a bit.
- Turn off heat and stir in the parsley (1/4 cup) and lemon zest.
- Toss the roasted cauliflower with the pine nut and raisin mixture. Serve immediately when it's warm, or allow to cool to room temperature so the flavors marry a bit. Add more salt and pepper if necessary.
Nutrition Facts : Calories 245 kcal, Carbohydrate 16 g, Protein 4 g, Fat 20 g, SaturatedFat 2 g, Sodium 47 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
LABOR DAY PESTO CHICKEN POTATO SALAD
Steps:
- Place the potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover by 2 inches. Bring to a boil, reduce heat to a simmer, and cook until tender, about 20 minutes. Drain and set aside until cool enough to handle.
- Grill the chicken or bake it. To bake, heat oven to 400° F. Rinse all the chicken and pat it dry with paper towels, then place it in a baking dish lined with foil. Whisk together the mayonnaise and 2 tablespoons of the pesto in a small bowl. Spread the mixture evenly over the top of each chicken breast. Bake until the chicken is cooked through, about 10 minutes. Meanwhile, peel and cut the potatoes into large chunks. Toss them with the pepper and the remaining pesto and salt. Sprinkle the chicken with the pine nuts and raisins and serve with the potatoes.
CHICKEN SALAD WITH PINE NUTS AND RAISINS
This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.
Provided by MARBALET
Categories Salad Recipes
Time 50m
Yield 7
Number Of Ingredients 19
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.
Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g
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