For an extra layer of flavor, try adding a pinch of smoked paprika to the dressing. To toast the pine nuts, spread them in a dry skillet over medium heat and cook, stirring frequently, until golden brown and fragrant. Watch carefully, as they can burn quickly. Feel free to substitute other types of nuts, such as almonds or walnuts, for the pine nuts. If you don't have fresh rosemary, dried rosemary can be used. Use about 1 teaspoon of dried rosemary. The chicken salad can be made a day ahead of time and stored in the refrigerator. Add the croutons just before serving to prevent them from getting soggy.
Chicken Salad With Pine Nuts and Raisins
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING7 People
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VIEWS13
Elevate your lunch game with this delightful Chicken Salad, a symphony of textures and flavors. Juicy chicken is combined with crunchy pine nuts, sweet raisins, and a tangy honey-mustard dressing, all served atop a bed of crisp greens and homemade croutons. A truly satisfying and sophisticated salad experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol49 mg
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Fiber2 g
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Protein21 g
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Saturated Fat4 g
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Sodium347 mg
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Sugar8 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray. (5 minutes)
02
Step
25 mins
Prepare the croutons: Spread bread cubes over the prepared baking sheet. Lightly spray with oil or cooking spray and bake for 20 minutes, or until golden brown. Remove from oven and let cool completely. (25 minutes)
03
Step
5 mins
Prepare the dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt, and pepper. Cover and refrigerate until ready to serve. (5 minutes)
04
Step
20 mins
Prepare the chicken: Place the chicken breasts in a saucepan and cover with water. Bring to a gentle boil, then reduce heat to medium-low, cover, and simmer for 10 minutes, or until chicken is cooked through. Remove from heat, drain, and let cool slightly. Dice or shred the chicken. (20 minutes)
05
Step
5 mins
In a large bowl, combine the cooked chicken with the chopped celery, raisins, and lemon zest. (5 minutes)
06
Step
10 mins
To serve, whisk together the remaining lemon juice and olive oil. Tear the romaine lettuce and radicchio into bite-sized pieces and toss with the lemon-oil mixture. Divide the greens between plates and top with the chicken salad. Garnish with red onion rings, toasted pine nuts, and homemade croutons. (10 minutes)
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Please Rate
Willy Paucek
Jun 19, 2025I made this for a potluck, and it was a huge hit. Everyone loved the combination of sweet and savory flavors.
Josiane Schultz
Jun 17, 2025This chicken salad is amazing! The honey mustard dressing is so flavorful, and the pine nuts add a great crunch.
Khalil Hoppe
Jun 16, 2025The homemade croutons are a must! They really take this salad to the next level.
Sienna Gleason
Jun 7, 2025Easy to follow instructions and a great recipe. Will definitely make again.
Jennifer Tremblay
May 24, 2025I added some chopped apple to the salad for extra sweetness and crunch. It was delicious!