Chicken Salad With Pine Nuts And Raisins Recipes

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.

Steps:

• Cut pineapple in half; remove fruit, leaving 1-in. shells. Set shells aside for serving; cut fruit into cubes. , In a large bowl, combine the chicken, onion, celery, raisins, almonds and 1 cup cubed pineapple (refrigerate remaining pineapple for another use)., In a small bowl, whisk the mayonnaise, pineapple juice, mustard, curry and salt; add to chicken salad and toss to coat. Refrigerate until chilled., Line pineapple shells with lettuce if desired; fill with chicken salad.

Steps:

• Coat the chicken breast with olive oil and season with salt and pepper.
• Arrange on grill and cook until cooked through.
• Remove chicken breast from grill and set aside to cool.
• When cool enough to handle, thinly slice the breasts.
• Transfer to a mixing bowel and add pesto(see steps below for pesto), raisins, sun-dried tomatoes, and pine nuts.
• Mix well to combine, season to taste with salt and pepper.
• Serve or store covered in fridge for up to a day.
• For the pesto.
• Combine basil, garlic, pine nuts and salt in a blender or food processor.
• Process until pureed.
• Pour into bowel and add the cheese and olive oil, stirring until pesto is smooth and creamy.
• Pesto can be kept in fridge for up to 2 days, bring to room temperature before serving.

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.

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.

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.