Chicken and pistachio salad
This pistachio-crusted chicken looks chic, but it's super easy to prepare! It's delicious with Carrot Ginger Dressing and your favorite summer fruits and vegetables! Ready in 30 minutes!
Ingredients
For the chicken:
- 1 tablespoon of honey
- ½ teaspoon of sea salt
- 1 tablespoon of olive oil
- ½ teaspoon freshly ground black pepper
- ½ cup shelled pistachios
- 1 tablespoon of Dijon mustard
- 2 large boneless, skinless chicken breasts
To train:
- ½ teaspoon of sea salt
- 1 teaspoon of Dijon mustard
- 2 tablespoons of olive oil
- 1 tablespoon of honey
- 2 tablespoons of apple cider vinegar
- ½ teaspoon freshly ground black pepper
For the salad:
- 1 apple
- ¼ cup of dried cherries
- 1 onion
- 2 ounces of crumbled goat cheese
- 1 tablespoon of olive oil
- 1 head of romaine lettuce
Instructions
First, preheat the oven to 375 °.
Then, chop the pistachios very finely. Place in a bowl.
In another bowl, whisk together olive oil, honey, mustard, salt and pepper.
Dip the chicken in the olive oil mixture, turning to coat it completely, then in the pistachios, pressing the nuts into the chicken until well coated.
Place the chicken breasts on a baking sheet.
Bake until cooked through, about twenty minutes. Let cool slightly, then slice into strips.
Meanwhile, to prepare the dressing, combine the honey, mustard, vinegar, salt and pepper in a small bowl using a fork.
Slowly drizzle with olive oil, stirring constantly, until a thick dressing forms.
Then heat the remaining tablespoon of olive oil in a pan over medium heat.
Peel the onion, then cut it in half. Slice each half into thin strips.
Add the onion to the pan and cook, stirring regularly, until caramelized and golden, about fifteen minutes. Let cool slightly.
Half and core of apple. Cut each half into pieces.
Wash and dry the lettuce leaves. Chop the leaves into strips, then transfer to a large bowl.
Add half the vinaigrette and toss to coat the leaves.
Divide the lettuce among four plates.
Top each with chicken strips, caramelized onions, chopped apples, dried cherries and crumbled goat cheese.
Drizzle with remaining vinaigrette.
Happy Cooking Time.
