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 & pepper to taste
Chop the lettuce into bite-sized pieces. Place them in a large salad bowl, cover with plastic wrap, and chill until ready to serve. Clean and dry the chicken breasts, and slice them in long strips. Heat the oil in a wok or a large, non-stick frying pan. Add the bacon and cook over medium heat until the bacon is browned and crisp. Remove with a slotted spoon and drain on paper towels. Leave the bacon fat in the pan (or wok) with the oil, and add the chicken strips and cook them over medium-high heat until the meat is no longer pink.
Remove pan from the heat, and add salt and pepper to taste. Stir in the salad dressing, mixing well to coat all of the chicken (add more dressing if need be). Wipe out the pan and add the 1/2 TBS olive oil. Heat on medium high, and then stir in shelled pine nuts. Cook long enough to "toast" the nuts, stirring frequently (about 2 or three minutes). Stir into the chicken mixture. Take the salad bowl out of the refrigerator, and toss the chicken mixture with the lettuce. Serve at once.
*Cooking with Pine Nuts image (C) Shenanchie.
Recipe featured in the Food Fare Cookbook.
Class Notes: Pine Nuts
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