Best Chicken Pine Nut Salad Recipes

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.

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 & 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.