Pine Nuts > Poultry > Salads & Sandwiches > Chicken & Pine Nut Salad >
Chicken & Pine Nut Salad
1/2 LB package mixed salad leaves
2 skinless, boneless chicken breasts
3 TBS sunflower oil
6 bacon slices, chopped
4 TBS Russian or Catalina salad dressing
1/2 TBS olive oil
4 TBS pine nuts
Salt & black pepper to taste
Chop the lettuce into bite-sized pieces; place in a large salad bowl, cover with plastic wrap and chill until ready to serve. Clean and dry chicken breasts; slice into long strips. Heat sunflower oil in a wok or a large, non-stick frying pan. Add the bacon and cook over medium heat until browned and crisp. Remove with a slotted spoon; drain on paper towels. Leave the bacon fat in the pan (or wok) with the oil; add the chicken strips and cook over medium-high heat until the meat is no longer pink.
Remove pan from the heat; add salt and black pepper to taste. Stir in salad dressing, mixing well to coat all of the chicken (add more dressing if necessary). Wipe out the pan and add the 1/2 TBS olive oil. Heat on medium high; stir in shelled pine nuts. Cook long enough to "toast" the nuts, stirring frequently for about two or three minutes. Stir into the chicken mixture. Take salad bowl from the refrigerator; toss chicken mixture with the lettuce. Serve at once.
*Cooking with Pine Nuts image (C) Shenanchie.
Recipe featured in the Food Fare Cookbook.
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