Chicken with Pine Nuts Salad Recipe -
Chicken with Pine Nuts Salad Recipe

Chicken with Pine Nuts Salad

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"Wine-roasted chicken is the heart of this chicken salad made with tender celery hearts, pine nuts, and capers."

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Original recipe makes 4 servings Change Servings


  1. Preheat the oven to 200C/400F. Place the chicken in a roasting tin, drizzle over 4 tbsp of the olive oil. Season well. Roast for 25 mins. Add the white wine to the chicken, then roast for a further 5 mins until golden and tender. Thinly slice the chicken and leave to cool in the pan juices.
  2. Place the peppers in the oven to roast for 20 mins. Remove from oven, place in a plastic bag and leave to cool. Skin, deseed then finely slice the flesh.
  3. In a large bowl, mix 4 tbsp of the olive oil with the remaining ingredients. Add the chicken and pan juices, strips of pepper and toss well. Adjust the seasoning to taste.
  4. Divide the salad between six serving plates. Dress each plate with a little diced tomato and snipped fresh chives if liked. Drizzle a little of the remaining oil around each salad and serve immediately with crusty bread to mop up the juices.
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Dec 29, 2005

Very tastey. I don't think this needs so much oil though. I roasted quartered red potatos with olive oil and seasoning in a pan next to the chicken -- took the same ammt of time. Served it with french bread. I'll definitely make it again. Easy and healthy.


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  • Calories
  • 468 kcal
  • 23%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 39.2 g
  • 60%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 341 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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