Chicken Salad With Pinenuts Food

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.

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!

CHICKEN SALAD WITH GINGER AND GRAPES

Steps:

• Preheat the oven to 350 degrees F.
• Season the chicken breasts with salt and pepper, to taste. Arrange the breasts on an oiled cookie sheet and bake for 14 to 16 minutes.
• Remove the chicken from the oven and cool, then refrigerate for 20 to 30 minutes. Shred or dice the chicken breasts and set aside. Add the mayonnaise, vinegar, celery, pine nuts, ginger and grapes to a medium bowl and whisk well. Fold the chicken into the mayonnaise mixture until well coated. Return the chicken to the refrigerator for 20 to 30 minutes. Transfer to a serving platter and serve with pita chips or use to make a great summer sandwich.

BROILED EGGPLANT SALAD WITH SUMAC CHICKEN AND PINE NUTS

Steps:

• Adjust a rack to 6-8 inches below the broiler element and preheat the broiler to high. Line a baking sheet with aluminum foil.
• Pierce the eggplants a few times with a fork all over to avoid them exploding in the oven. Place the eggplants on the lined baking sheet and broil, turning occasionally, until charred on all sides and tender on the inside, 30 minutes to 1 hour, depending on the size. The eggplants are ready when they are collapsing and the outside feels crisp and easily breaks when touched. Remove from the oven and close the foil around the eggplants to hold in the steam. This will make the eggplants easy to peel. Allow the eggplants to rest for 15-30 minutes.
• In a small bowl, mix together the lemon juice, olive oil, garlic, salt, and sugar (if using). Set aside. Open the foil package of eggplants and with your fingers, carefully peel away the skin, trying to keep the eggplants intact as much as possible. Transfer to a sieve set in a large bowl and let sit for 10-15 minutes to allow the liquid to drain.
• In a non-stick or heavy-bottomed frying pan, heat the olive oil until shimmering but not smoking. Add the chicken, salt, cumin, and pepper and fry, stirring regularly, until the chicken is cooked through and starting to brown around the edges, 6-8 minutes. Add the sumac, give one final toss, and remove from the heat.
• Arrange the eggplants on serving platter and drizzle with half of the dressing. Arrange the chicken mixture over the eggplants. Top with the tomatoes, chili (if using), parsley, cilantro, and shallot. Drizzle the remaining dressing on top, sprinkle with the pine nuts, and serve.

SAUTEED CHICKEN WITH SPINACH, GARLIC, AND PINE NUTS

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.

PARSLEY PESTO CHICKEN SALAD WITH PINE NUTS

Steps:

• Separate chicken from bones and chop or shred to desired consistency. Salt and pepper if needed.
• In a food processor, blender, or mini prep food processor (best choice) whirl together parsley, garlic, drizzling in olive oil until it is a nice thick liquid consistency. You can add a little water water to make sure it will coat all the chicken--the recipe amounts are general (I kept adding parsley and oil until it seemed like a good amount to me! Sorry for the imprecision). Stir in the cheese, add salt and pepper if needed.
• Toss together the tomatoes with the chicken and lemon juice. Sprinkle the top with the cheese, parlsey and pine nuts (they will tend to get soggy if they are mixed in and left).
• You could probably 'tart this up' a little by mixing in a little dijon to the pesto or even mayonnaise, just a thought, I've not tried it.

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.

CHICKEN WITH PINE NUTS SALAD

Steps:

• Preheat the oven to 200C/400F. Place the chicken in a roasting tin, drizzle over 4 tbsp of the olive oil. Season well. Roast for 25 mins. Add the white wine to the chicken, then roast for a further 5 mins until golden and tender. Thinly slice the chicken and leave to cool in the pan juices.
• Place the peppers in the oven to roast for 20 mins. Remove from oven, place in a plastic bag and leave to cool. Skin, deseed then finely slice the flesh.
• In a large bowl, mix 4 tbsp of the olive oil with the remaining ingredients. Add the chicken and pan juices, strips of pepper and toss well. Adjust the seasoning to taste.
• Divide the salad between six serving plates. Dress each plate with a little diced tomato and snipped fresh chives if liked. Drizzle a little of the remaining oil around each salad and serve immediately with crusty bread to mop up the juices.

CHICKEN SALAD WITH APPLES

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add mayo mixture; mix lightly.

CHICKEN TAHINI SALAD WITH PINE NUTS ON MINI PITA ROUNDS

Steps:

• Preheat oven to 350°F
• Brush cut side of pita bread rounds lightly with olive oil; arrange rounds on heavy large baking sheet.
• Bake until crisp and golden, about 6 minutes; cool pita rounds.
• Mince garlic in food processor.
• Add tahini, 1/2 cup lemon juice, and lemon peel; blend well.
• With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick.
• Mix in 1/2 cup chopped cilantro; season sauce to taste with salt and pepper.
• Place chicken in large bowl.
• Mix in 1 1/2 cups sauce, 1/4 cup cilantro, and remaining lemon juice (reserve remaining sauce for another use).
• Season chicken salad to taste with salt and pepper.
• Can be made 1 day ahead. Store pita rounds in an airtight container at room temperature. Cover chicken salad and refrigerate.
• To serve:.
• Spoon generous 1 tablespoon chicken salad atop each pita round.
• Arrange on platter. (Can be made 2 hours ahead. Cover and refrigerate.) Sprinkle with pine nuts and remaining 1/4 cup cilantro and serve.

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.