Chicken Salad with Pine Nuts
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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!
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Recipe Card
ingredients
- 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
Method
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.