Chicken and pine nut salad

Cooking Salads Chicken and pine nut salad

This tasty summer salad combines beautiful smoked chicken with the crunch of toasted pine nuts.

Lables: Egg free Fish free Lactose free Milk free Shellfish free
  1. Toss nuts in a small frying pan over medium heat until golden. Set aside.
  2. Cook snow peas in a small saucepan of boiling salted water for 15 seconds. Drain. Refresh in cold water. Drain. Pat-dry with paper towels.
  3. Remove chicken flesh from bones. Slice into 1/2cm-thick pieces. Place into a bowl.
  4. Add nuts, snow peas, onions, celery and lettuce to chicken. Drizzle with oil and juice. Toss to combine. Serve with bread.

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1/3 cup pine nuts
150g snow peas, trimmed, sliced lengthways
1kg smoked chicken, skin removed
3 green onions, thinly sliced diagonally
3 sticks celery, thinly sliced diagonally
1 small cos lettuce, leaves torn
1 tbsp extra virgin
olive oil
2 tbsp lemon juice
crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
1
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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