Best 6 Chicken Salad With Pine Nuts And Raisins Recipes
Chicken salad, a delightful and versatile dish, offers a delectable blend of flavors and textures that will tantalize your taste buds. With its tender, succulent chicken as the main ingredient, this salad is complemented by an array of crisp, fresh vegetables and the irresistible crunch of pine nuts and raisins. Whether served as a light lunch, a refreshing appetizer, or a main course atop a bed of greens, chicken salad with pine nuts and raisins is a crowd-pleasing dish that will elevate any occasion.
Let's cook with our recipes!
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
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
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 68
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
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
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
CHICKEN AND RICE SALAD WITH PINE NUTS AND LEMON
This Mediterranean-inspired salad comes from my Food and Wine One Dish Meals cookbook. They say to pair it with a dry Riesling from Alsace in Northern France. The original recipe called for ¼ cup of golden raisins, but I've omitted them. Add them if you'd like.
Provided by dicentra
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently until they are golden brown, about 5 minutes.
- In a bowl, whisk together the lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the oil slowly, whisking.
- Bring a large pot of salted water to a boil.
- Add the peas; cook until just barley tender, about 3 minutes.
- Using a slotted spoon or strainer, transfer to a large bowl.
- Add the rice to the water and cook until tender, about 5 minutes.
- Drain, return to the pot and cover to keep warm.
- Meanwhile, in a large frying pan, bring ¼ inch of water to a simmer over moderately high heat.
- Sprinkle the chicken with salt and pepper and add to the pan.
- Cover, reduce the heat and simmer, turning once, until cooked through, about 12 minutes.
- Remove the chicken, let cool slightly, then cut into ½ inch chunks.
- Add the pine nuts, rice, chicken, scallions, parsley, lemon zest and dressing to the large bowl and gently stir to mix.
Nutrition Facts : Calories 915.2, Fat 42.3, SaturatedFat 5.8, Cholesterol 87.8, Sodium 169.8, Carbohydrate 86.4, Fiber 4.6, Sugar 4.5, Protein 46.1
Tips:
- For the best flavor, use high-quality ingredients. Look for fresh, free-range chicken, crunchy celery, sweet grapes, and plump pine nuts.
- Make sure to cook the chicken thoroughly before adding it to the salad. This will help to prevent foodborne illness.
- If you're short on time, you can use rotisserie chicken or canned chicken in place of cooked chicken.
- Feel free to adjust the ingredients to suit your taste. If you don't like raisins, you can omit them or substitute another dried fruit, such as cranberries or cherries.
- For a healthier version of the salad, use Greek yogurt or low-fat mayonnaise instead of regular mayonnaise.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Chicken salad with pine nuts and raisins is a delicious and versatile dish that can be enjoyed for lunch, dinner, or a snack. It's easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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