Chicken Salad with Pinenuts
Chicken Salad with Pinenuts - Filippo Berio - The First & Last Name in Olive Oil
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Cooking tools:
- Roasting pan
- Zip-top bag
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- 4 chicken breast fillets
- 2 red peppers
- 10 tbsp Filippo Berio Extra Virgin Olive Oil
- 1/3 cup dry white wine
- 3 celery hearts with leaves, finely sliced
- 2 tablespoons pine nuts, toasted
- 2 tablespoons capers in vinegar, drained
- Juice of half a lemon
- Finely diced tomato and snipped fresh chives to serve
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