Chicken Salad with Pine Nuts by filippoberio_us | Quick & Easy Recipe | The Feedfeed
Chicken Salad with Pine Nuts
A Note from Feedfeed

This recipe is featured in our free weekly meal plan. This edition is sponsored by our friends at Filippo Berio Olive Oil and features a wide range of recipes all made with heart-healthy and flavorful olive oil!


Prep time 15mins
Cook time 25mins
Serves or Makes: 6


  • 4 chicken breasts
  • 2/ 3 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 1/ 2 teaspoon Kosher salt
  • 1/ 2 teaspoon freshly ground pepper
  • 1/ 3 cup dry white wine
  • 2 red peppers
  • 3 stalks celery with leaves, thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons capers packed in vinegar, drained
  • 1/ 2 lemon, juiced
  • tomato, finely chopped, for garnish
  • chives, chopped, for garnish
  • crusty bread, for serving


  • Step 1

    Preheat oven to 400°F. Place chicken in roasting pan and drizzle with 1/4 cup olive oil. Season with salt and pepper. Roast for 25 minutes; pour in wine. Roast for 5 minutes or until golden brown and cooked through. Thinly slice and return to roasting pan; let cool completely.

  • Step 2

    Meanwhile, roast peppers for 20 minutes or until lightly blistered. Place in resealable plastic bag and seal; let cool completely. Pull skin off peppers and slice thinly; discard seeds.

  • Step 3

    In large bowl, toss chicken and pan juices with roasted red peppers, celery, pine nuts, capers, 1/4 cup olive oil and lemon juice. Adjust seasoning to taste.

  • Step 4

    Divide evenly among six plates. Sprinkle with chopped tomato and chives. Drizzle with remaining oil. Serve immediately with crusty bread.

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