Pine Nut and Cranberry Picnic Chicken Salad
The theme for this recipe is Spring Time in the Park! I wanted to create something simple and portable, but incredibly tasty too.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
contains white meat
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pic
- salt and pepper to taste
- 1/4 cup olive oil
- 1/2 cup dried cranberries
- 1 can of swanson canned chicken (or course you can doubl
- 1/3 cup pine nuts
- 3/4 cup mayo
- 1 cup shredded swiss or jack cheese (i found a swiss & g
- loaf of fresh ciabatta bread
- tomatoes & lettuce (optional)
- 1/4 tsp basil
- 1/4 tsp oregano
- 2 cloves garlic (crushed/minced)
- Carbohydrate 83.193405896883 g
- Cholesterol 66.7111000096928 mg
- Fat 34.0957893831847 g
- Fiber 2.76716665323433 g
- Protein 35.4646213325068 g
- Saturated Fat 7.77105707108634 g
- Serving Size 1 1 Serving (288g)
- Sodium 1379.31033516137 mg
- Sugar 80.4262392436487 g
- Trans Fat 5.70445186624124 g
- Calories 760 calories
Spring has finally sprung, and with it comes the urge to spend more time outdoors. What better way to enjoy the warm weather than with a picnic in the park? And what's a picnic without a delicious meal to share?
This Pine Nut and Cranberry Chicken Salad is the perfect picnic food. It's easy to make, portable, and absolutely delicious. The combination of sweet cranberries, crunchy pine nuts, and savory chicken is sure to please everyone. Plus, it's a great way to use up leftover chicken from dinner.
So pack up a blanket, some sandwiches, and a few friends, and head to the park for a perfect spring picnic.
Step-by-step
- Begin by mixing the last four ingredients. This mixture is what you will brush on the Ciabatta bread slices.
- In small bowl, measure olive oil, add spices and crush garlic. Blend well and let sit.
- In a separate large bowl, drain and add chicken, cranberries, pine nuts, mayo, cheese, salt and pepper. Mix well and refrigerate.
- Heat large skillet or griddle to medium.
- Slice Ciabatta bread into 1/4 inch slices. Liberally brush or spoon olive oil mixture on each slice and place this side down on griddle. Cook until light brown and slightly crispy.
- For your picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It’s quick and easy to make the sandwiches right on the spot! When assembling the sandwiches, place the filling on the toasted sides of the bread, so the outside of the sandwich will be soft.
