Chicken Salad with Pine Nuts and Tuscan Pineapple Dip
Salads • Russian
Description
Chicken Salad with Pine Nuts and Tuscan Pineapple Dip
Ingredients
- Skin-On Chicken Breasts 15 oz
- Pistachios ½ cup
- Light Raisins, Seedless 5 oz
- Arugula 1 bunch
- Cress salad 1 bunch
- Romaine lettuce 1 bunch
- 1.5% Pineapple yogurt 1 cup
Step-by-Step Guide
Step 1
Rinse the chicken breast, boil it, then cut into strips 2–3 cm long.
Step 2
Wash all types of lettuce and dry them well. If you don't like a particular type of lettuce, feel free to replace it. I don't like spicy flavors, so I always use a bit less arugula than the other types of lettuce. Tear large leaves by hand.
Step 3
Rinse the raisins, dry them, but do not dehydrate them. It's better if they are slightly chewy and dense.
Step 4
Take a large bowl, layer the lettuce, then add the chicken, raisins, and nuts on top. Do not mix.
Step 5
Before serving, drizzle with pineapple yogurt. It's best if the yogurt is smooth, without fibers, and not too fatty. If you have the time, it's better to make the sauce yourself using a jar of natural Greek yogurt and 200–250 grams of ripe pineapple flesh. Blend the two ingredients until smooth. But it also works well with store-bought yogurt.
Step 6
Serve the salad while the chicken is still warm; this way, combined with the cold pineapple sauce, the salad will feel even more summery and fresh.
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