A family favourite, and great with guests. The flavours are delicious.
For the salad dressing:
Put the vinegar in a pan and bring to the boil, then add the bay leaves, sugar, cinnamon, pepper, cranberries and rind (zest). Stir until the sugar is dissolved and leave over a very low heat to infuse.
Shred the chicken meat into a large bowl discarding all skin, fat and bone. Add the pine nuts to the chicken. Return the vinegar mix to the boil, remove the bay leaves, rind and cinnamon. Pour this mix over the chicken, season with sea salt, and toss well. Refrigerate 1 hour or up to 3 days to improve flavours. To serve, remove from the refrigerator 1 hour before serving. Add olive oil and the cilantro and toss.
I often serve with orzo noodles, or over a lightly dressed (balsamic vinagrette) shredded green salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 4 | ||
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Calories: 1259 | ||
Calories from Fat: 820 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91.1g | 121 % | |
Saturated Fat 18.5g | 93 % | |
Monounsaturated Fat 39.7g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 252mg | 78 % | |
Sodium 281mg | 10 % | |
Potassium 975.7mg | 26 % | |
Total Carbohydrate 47.2g | 14 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 41.7g | ||
Protein 67.9g | 97 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1259
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