lunch

Pine Nut and Cranberry Picnic Chicken Salad

Name: Pine Nut and Cranberry Picnic Chicken Salad
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can canned chicken; 1/2 cup dried cranberries; 1/3 cup pine nuts; 3/4 cup mayo; 1 cup shredded swiss cheese; Salt and pepper to taste; Loaf of fresh ciabatta bread; 1/4 cup olive oil; 1/4 tsp dried basil; 1/4 tsp dried oregano; 2 cloves garlic

“You can never have too many main course recipes, so give Pine Nut and Cranberry Picnic Chicken Salad a try. For $3.21 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 27g of protein, 65g of fat, and a total of 952 calories. This recipe serves 4. 1 person has tried and liked this recipe. If you have ciabatta bread, olive oil, pine nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. If you like this recipe, you might also like recipes such as Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette, Spinach, Pine Nut, Cranberry, and Feta Salad with a White Balsamic Vinaigrette, and Creamy Poppyseed and Pine Nut Chicken Salad.”

total: 30 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken1 can
Cranberries½ cup
Pine nuts⅓ cup
Mayo¾ cup
Swiss cheese1 cup
Salt and pepper4 servings
Ciabatta bread1 Loaf
Olive oil¼ cup
Basil¼ tsp
Oregano¼ tsp
Garlic2 cloves

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 30 min

1
Begin by mixing the olive oil, basil, oregano, and crushed or minced garlic in a small bowl. This mixture is what you will brush on the ciabatta bread slices. Blend well and let sit.In a separate large bowl, drain and add canned chicken, cranberries, pine nuts, mayo, cheese, salt and pepper.
2
Mix well and refrigerate.
3
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 a picnic, you can bring the cooled bread slices in a plastic bag, and the chicken salad mixture in a disposable container. It is 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.