Chicken, Raisin and Pine Kernel Salad Recipe

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Ingredients:

  • Chicken Breasts – 4, large, skinless and boneless about 600 gms
  • Olive Oil – 5 tblsp
  • Garlic – 1 clove, finely chopped
  • Pine Kernels – 150 gms
  • Extra Virgin Olive Oil – 100 ml
  • Fresh Flat-Leaf Parsley – 1 small bunch, finely chopped
  • Salt and Pepper

For Dressing:

  • Red Wine Vinegar – 50 ml
  • Caster Sugar – 25 gms
  • Bay Leaf – 1
  • Pared Rind of 1 Lemon
  • Seedless Raisins – 150 gms

Method:

  1. To make the dressing, put the vinegar, sugar, bay leaf and lemon rind in a saucepan and bring to  the boil.
  2. Then remove from the heat.
  3. Stir in the raisins and leave to cool.
  4. When the dressing is cool, slice the chicken breasts widthways into very thin slices.
  5. Heat the olive oil in a large frying pan, add the chicken slices and cook over a medium heat, stirring occasionally, for 8 to 10 minutes, until lightly browned and tender.
  6. Add the garlic and pine kernels and cook, stirring constantly and shaking the pan, for 1 minute, or until the pine kernels are golden brown.
  7. Season to taste with salt and pepper.
  8. Pour the cooked dressing into a large bowl, discarding the bay leaf and lemon rind.
  9. Add the extra virgin olive oil and whisk together.
  10. Season to taste with salt and pepper.
  11. Add the chicken mixture and parsley and toss together.
  12. Turn the salad into a serving dish and serve warm or, if serving cold, cover and chill in the refrigerator for 2-3 hours before serving.

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