Baked Chicken Salad With Pine Nuts – a delicious recipe with roasting chickens, salt, oil, Mayonnaise, celery, stalks green onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat oven to 375.
2
Take the chicken and with a knife cutting down the side of the back bone and on both side cut and remove the back bone.
3
Spit the breast down the center without cutting in half.
4
Repeat these steps and wash the spit chicken inside and outside.
5
And pat dry with a paper towels.
6
Place onto a baking pan and lightly oil chickens and place onto the pan and heavy season the chickens.
7
Place into the oven and bake for 60 minutes.
8
Remove the baking pan from oven and place onto the stove top to rest to room temperature about 3 hours.
9
In a mixing bowl combine the mayonnaise, Canadian steak seasoning, celery, green onion and pine nuts and mix well.
10
Debone the chicken and cut into bite size cubes and in a mixing bowl add in the dressing and combine.
782
kcal
Calories
76
g
Fat
12
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, 2 tablespoons McCormick's Montreal Brand steak seasoning, 1 teaspoon salt, 2 tablespoons oil, and more.
Yes, Baked Chicken Salad With Pine Nuts falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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