Warm Chicken, Pine Nut and Raisin Salad

cook 20 mins
  • 2 tablespoons pine nuts
  • 4 skinless chicken breast fillets, halved horizontally
  • 2–3 teaspoons paprika
  • 1 tablespoon olive oil
  • handful of radicchio leaves
  • 100 g (3 1/2 oz) mixed salad leaves
  • 1 red onion, thinly sliced
  • 4 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons clear honey
  • 50 g (2 oz) raisins
  • salt and pepper
  • Heat a nonstick frying pan until hot. Add the pine nuts and dry-fry, stirring continuously, until golden, taking care not to let them burn. Tip them out of the pan on to a plate.
  • Lightly dust the chicken breast halves with paprika and season with salt and pepper. Heat the oil in the pan and fry the chicken breasts, turning occasionally, for about 10 minutes or until cooked through.
  • Meanwhile, mix together the radicchio, salad leaves and red onion and place on serving plates. Remove the chicken from the pan and stir the vinegar, mustard and honey into the pan juices. Heat though and add the raisins and pine nuts. Pour the warm dressing over the salad and serve with the chicken.
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