Chicken Salad With Zucchini Lemon And Pine Nuts Recipes

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GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS



Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 medium zucchini, sliced lengthwise into thin strips
Canola oil
Salt and freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
Honey
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
1/2 cup extra-virgin olive oil
Wedge Pecorino Romano, for shaving
2 tablespoons toasted pine nuts
Fresh mint leaves, torn

Steps:

  • Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
  • Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
  • Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.

ZUCCHINI NOODLE SALAD WITH LEMON-GARLIC VINAIGRETTE



Zucchini Noodle Salad with Lemon-Garlic Vinaigrette image

This is a healthy, simple, and easy zucchini noodle (or zoodle) salad that is suitable for your personalization. For variation, feel free to top with feta cheese, parmesan, chopped walnuts, chile flakes, whatever suits your palate.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

¼ cup fresh lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon dried basil
1 pinch salt and freshly ground black pepper
⅓ cup extra-virgin olive oil
3 medium zucchini, ends trimmed
¼ cup chopped cilantro leaves and stems
¼ cup toasted pine nuts

Steps:

  • Whisk lemon juice, garlic, Dijon mustard, honey, basil, salt, and pepper together in a small bowl. Drizzle in olive oil and whisk until vinaigrette emulsifies; set aside.
  • Spiralize the zucchini into noodles using the thin blade. The strands will be very long, so cut them into manageable lengths with kitchen shears. Place zucchini noodles in a large bowl and add cilantro.
  • Pour the vinaigrette over the noodles right before serving. Toss to gently coat. Taste and adjust the seasoning, if necessary. Sprinkle with pine nuts and serve immediately.

Nutrition Facts : Calories 253.8 calories, Carbohydrate 10 g, Fat 23.3 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 3.3 g, Sodium 86.9 mg, Sugar 4.8 g

CHICKEN SALAD WITH PINE NUTS AND RAISINS



Chicken Salad With Pine Nuts and Raisins image

This chicken salad recipe with pine nuts and raisins has a honey mustard style dressing and is topped with onions and croutons. If you don't have olive oil spray, you can just use any non-stick cooking spray.

Provided by MARBALET

Categories     Salad

Time 50m

Yield 7

Number Of Ingredients 19

1 ½ cups cubed French bread
½ cup sour cream
⅓ cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon-style prepared mustard
2 teaspoons honey
1 tablespoon chopped fresh rosemary
⅛ teaspoon salt
¼ teaspoon ground black pepper
1 pound skinless, boneless chicken breasts
2 stalks celery, chopped
⅓ cup golden raisins
1 tablespoon lemon zest
6 leaves romaine lettuce
6 leaves Radicchio, raw
2 teaspoons lemon juice
1 teaspoon olive oil
3 slices red onion
⅓ cup pine nuts, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.
  • Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.
  • Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.
  • Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.
  • Combine the chicken with the celery, raisins and lemon peel.
  • When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Nutrition Facts : Calories 332 calories, Carbohydrate 25.4 g, Cholesterol 48.9 mg, Fat 17.1 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 4.4 g, Sodium 347.3 mg, Sugar 7.9 g

ZUCCHINI CHICKEN SALAD



Zucchini Chicken Salad image

Make and share this Zucchini Chicken Salad recipe from Food.com.

Provided by -Mar-

Categories     One Dish Meal

Time 30m

Yield 5 serving(s)

Number Of Ingredients 10

1 1/2 lbs zucchini, thinly sliced
1/3 cup extra virgin olive oil
1/4 cup lemon juice
1 lb boneless skinless chicken breast, cooked and warm
10 ounces Baby Spinach
1/2 red onion, thinly sliced
1/2 cup pine nuts, toasted
1/2 cup parmesan cheese, grated
1/4 cup of fresh mint, chopped
salt and pepper, to taste

Steps:

  • In a large bowl, whisk together the olive oil and lemon juice, adding salt and pepper to taste.
  • Add thinly sliced zucchini to the bowl and toss to coat.
  • Heat up chicken if cold.
  • When heated, thinly slice the chicken.
  • Toss the chicken with the zucchini mixture, spinach, red onion, pine nuts, cheese, and fresh mint.
  • Serve and enjoy!

LEMONY FUSILLI WITH CHICKEN, ZUCCHINI, AND PINE NUTS



Lemony Fusilli With Chicken, Zucchini, and Pine Nuts image

This comes from fitnessmagazine. I haven't tried it yet, just posting so that I can add it to my menu.

Provided by Sara Morford

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

3 teaspoons salt
8 ounces whole wheat fusilli
2 tablespoons olive oil
2 zucchini, halved lengthwise, sliced into 1/4-inch thick pieces
5 scallions, chopped
1/4 cup pine nuts
1 lemon, rind peeled in strips
red pepper flakes, 1 small pinch
12 ounces boneless skinless chicken breasts, cut into bite-size pieces
5 large basil leaves, sliced
1/4 cup parmesan cheese, grated (optional)

Steps:

  • Bring a large pot of water with 2 teaspoons of the salt to a boil; add the fusilli. Cook until al dente.
  • Warm 1 tablespoon of the olive oil in a large skillet over high heat. Add the zucchini, scallions, pine nuts, lemon peel, red pepper flakes, and 1/2 teaspoon of the salt; cook, tossing frequently, until zucchini is well browned and tender, about 5 minutes.
  • Use a slotted spoon to transfer zucchini to a serving bowl. Remove lemon peel from pan. Mince 1/2 teaspoon of the peel and discard the rest. Squeeze half the lemon over the zucchini.
  • Turn heat to medium-high and swirl in remaining olive oil. Add the chicken, minced lemon peel, and remaining salt; cook, stirring, until golden, about 7 minutes.
  • Drain fusilli, reserving 1/4 cup of the cooking water. Add fusilli, zucchini, and reserved cooking water to skillet. Cook 1 to 2 minutes. Transfer to a bowl and top with the basil and, if using, Parmesan.

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