Chicken Salad with Pine Nuts

Prep Time: 15 min

Inactive Time: 20 min

Cook Time: 25 min

Total Time: 1 hr

Servings: 6


  • 4 chicken breast fillets
  • 2/3 cup Filippo Berio Delicato Extra Virgin Olive Oil, divided
  • 1/2 tsp salt(approx.)
  • 1/2 tsp freshly ground pepper (approx.)
  • 1/3 cup dry white wine
  • 2 red peppers
  • 3 stalks celery with leaves, thinly sliced
  • 2 tbsp pine nuts, toasted
  • 2 tbsp capers packed in vinegar, drained
  • Juice of 1/2 lemon
  • Finely chopped tomato
  • Snipped fresh chives
  • Crusty bread


    • Preheat oven to 400°F. Place chicken in roasting pan and drizzle with 1/4 cup olive oil. Season with salt and pepper. Roast for 25 minutes; pour in wine. Roast for 5 minutes or until golden brown and cooked through. Thinly slice and return to roasting pan; let cool completely.
    • Meanwhile, roast peppers for 20 minutes or until lightly blistered. Place in resealable plastic bag and seal; let cool completely. Pull skin off peppers and slice thinly; discard seeds.
    • In large bowl, toss chicken and pan juices with roasted red peppers, celery, pine nuts, capers, 1/4 cup olive oil and lemon juice. Adjust seasoning to taste.
    • Divide evenly among six plates. Sprinkle with chopped tomato and chives. Drizzle with remaining oil. Serve immediately with crusty bread.



    • Add a pinch of hot pepper flakes for a little extra heat.
    • Also delicious with chopped walnuts or hazelnuts.
    • Make this grain and gluten free by omitting crusty bread.