Sunday, April 4, 2010

Pine Nut & Rasin Chicken Salad

1/2 C Red Wine Vinegar
2 T Sugar
1 Bay Leaf
Rind of 1 Lemon
1 C Raisins
1/3 C Olive Oil
1 Garlic Clove, Minced
1 C Pine Nuts
1 Bunch Italian Parsley, Chopped
1 lb Cooked Chicken

To make dressing place vinegar, sugar bay leaf, and lemon rind in a small sauce pan. Bring to a boil and remove from heat. Stir in raisins and 1/3 C olive oil and set aside, remove bay leaf and lemon rind before combining with chicken.
In a small saute pan with 1 T olive oil quickly saute garlic & pine nuts, just until garlic is fragrant. Remove from heat.
In a large bowl combine chicken, pine nuts, garlic, parsley, dressing with raisins. Serve over arugula or water cress.

Roughly cut chicken in 2 inch pieces!

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