Chicken Pistachio Salad Recipes

CHICKEN, FETA, AND PISTACHIO SALAD

Steps:

• In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
• Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
• Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.

PISTACHIO CHICKEN SALAD

Steps:

• Wash and dry Romaine Lettuce. In a bowl, combine turkey, celery, grapes, mayonnaise, salt, pepper and Tobasco sauce. Spoon out 1 cup of chicken salad mixture on top of bed of romaine lettuce. Top with pistachios. Serve immediately

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

CHICKEN SALAD WITH PISTACHIOS AND GRAPES

Steps:

• Combine all ingredients and refrigerate till ready to serve.

PISTACHIO-CRUSTED CHICKEN WITH HERBS AND MUSTARD CREAM SAUCE

Steps:

• Preheat oven to 400°F. Finely grind nuts in processor. Add panko and blend, using on/off turns. Transfer to shallow baking dish. Mix mustard, basil, dill and rosemary in medium bowl. Spread mustard mixture over both sides of each chicken breast. Dip chicken breasts into nut mixture, coating completely. Sprinkle with salt and pepper.
• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add 2 chicken breasts to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to baking sheet. Remove any leftover nuts from skillet. Repeat with remaining 2 chicken breasts, adding more oil to skillet as necessary. Bake chicken until cooked through, about 7 minutes. Spoon Mustard-Cream Sauce over chicken and serve immediately.

PISTACHIO CHICKEN AND APPLE SALAD

Steps:

• Place apple, celery, bell pepper, nuts and chicken in a medium bowl. Sprinkle with salt.
• In a separate bowl, combine dressing and mayo. Fold into the apple-chicken mixture. Serve on lettuce leaves.

SOUTH BEACH CHICKEN-PISTACHIO SALAD

Steps:

• To make the salad:.
• Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
• Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
• Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.