Chicken & Pine Nut Salad Recipe

Name: Chicken & Pine Nut Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups vegetable oil (or as needed); 4 large tortillas; 1/2 cup olive oil; 4 boneless skinless chicken breasts, diced; 1/2 cup snow peas; 1/2 cup zucchini, julienned; 1/2 cup carrot, julienned; 1/2 cup yellow squash, julienned; 1/2 cup red bell pepper, julienned; 1/2 cup mushroom, sliced; 1/2 cup scallion, chopped; 1 bunch cilantro, chopped; 1/2 cup pine nuts; 1/4 cup cooking sherry; 1 cup lime juice, fresh squeezed; 4 cups tossed salad greens; 1 lime, sliced; 4 sprigs cilantro

Servings: persons

6 cups vegetable oil (or as needed)
4 large tortillas
1/2 cup olive oil
4 boneless skinless chicken breasts, diced
1/2 cup snow peas
1/2 cup zucchini, julienned
1/2 cup carrot, julienned
1/2 cup yellow squash, julienned
1/2 cup red bell pepper, julienned
1/2 cup mushroom, sliced
1/2 cup scallion, chopped
1 bunch cilantro, chopped
1/2 cup pine nuts
1/4 cup cooking sherry
1 cup lime juice, fresh squeezed
4 cups tossed salad greens
1 lime, sliced
4 sprigs cilantro

1
In a deep fryer or a heavy pan, place the vegetable oil and heat it on high until it reaches 375 degrees.
2
One at a time, place a tortilla in the oil and push it to the bottom of the pan with a ladle so that it forms a bowl shape.
3
Hold the tortilla there until it is lightly browned and crisp.
4
Remove the tortilla and drain it on paper towels.
5
Repeat the process for the remaining three tortillas.
6
In a large skillet place the olive oil and heat it on medium high until it is hot.
7
Add the chicken, snow peas, carrots, yellow squash, zucchini, bell peppers, mushrooms, and scallions.
8
Saute the vegetables for 3 to 5 minutes, or until thaty are slightly tender and hot through the center.
9
Add the cilantro and pinon nuts, and toss the mixture.
10
Add the sherry and lime juice.
11
Toss everthing together well.
12
Remove skillet from the heat.
13
On four individual serving plates arrange the salad greens.
14
Place a tortilla shell in the center.
15
Fill the shells with the chicken and vegetable stir-fry.
16
Garnish the salad with the lime slices and sprigs of cilantro.

3905

kcal

Calories

415

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 cups vegetable oil (or as needed), 4 large tortillas, 1/2 cup olive oil, 4 boneless skinless chicken breasts, diced, and more.

Yes, Chicken & Pine Nut Salad 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.

Chicken & Pine Nut Salad

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