Warm Chicken Salad with Pine Nuts

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Recipe for Warm Chicken Salad with Pine Nuts. This happens to be a South Beach Diet Phase I friendly recipe. Chicken is poached with rosemary, vinegar, garlic and bay leaf.  Some of the poaching liquid is used to make the dressing along with shallots, olive oil and pepper.  The salad is topped with the sliced chicken, strips of roasted red pepper and toasted pine nuts.
Recipe By: EatingWell, The Magazine of Food & Health
  • Prep15 min |
  • Total35 min |
  • Serves 2



Prepare Chicken

In a wide saucepan or Dutch oven, combine broth, vinegar, garlic, fresh rosemary sprigs and bay leaf. Bring to a boil, reduce heat, and simmer 5 minutes. Add chicken breasts; cover and poach gently for 10 to 15 minutes or until no longer pink inside.

Transfer to a cutting board and keep warm. Boil the poaching liquid for 5 minutes, or until slightly reduced.

Prepare Dressing

Strain, discard garlic, rosemary, and bay leaf, and pour 1/4 cup poaching liquid into a small bowl.

Whisk in oil, shallots, and pepper. Season with salt if desired.

Prepare Salad

In a large bowl, toss greens with 2 tablespoons of the oil mixture. Arrange on individual, chilled plates.

Carve chicken into thin slices and arrange over greens.

Garnish and Serve

Garnish with red pepper and drizzle the remaining dressing over chicken and peppers. Sprinkle pine nuts, parsley, and remaining 1/2 teaspoon fresh rosemary over the chicken.

Nutrition Information

357.1 calories
12.35 total fat (2.13 g sat)
65.77 mg cholesterol
27.83 g carbohydrate
35.82 g protein
1.97 g fiber
265.31 mg sodium


Additional Notes

Salad Greens - use a mixture of any of these: curly endive, escarole, spinach, Belgian endive, arugula, radicchio, and/or watercress, washed and thoroughly dried.
Recipes From GourmetSleuth.com - The Gourmet Food And Cooking Resource