Pistachio Chicken Salad

Pistachio Chicken Salad

Pistachio Chicken SaladGluten free


  • Salad
    • ½ cup finely ground pistachios
    • ½ tsp salt
    • ½ tsp black pepper
    • 4 boneless skinless chicken breast halves from chickens that have been allowed to live and die in a sustainable, ethical, humane way, such as those from Grow & Behold or Kol Foods
    • 1-2 Tbsp extra virgin olive oil
    • ½ cup diced sweet white onions for optional topping
    • 1 head romaine lettuce, washed and dried, either separated into leaves or cut or torn into pieces
  • Dressing
    • 1 large avocado
    • 3 Tbsp extra virgin olive oil
    • 3 Tbsp fresh lime juice (or lemon if you forgot to get a lime)
    • 1 Tbsp water

Chicken breasts ready to bakeDirections

  1. Prepare the chicken
    1. If you are starting with whole pistachios, shell a bag-full and grind in food processor until fine. Measure after grinding.
    2. Preheat the oven to 375°F.
    3. Mix the nuts on a plate with ½ tsp salt and ½ tsp pepper. Press the chicken breasts into the nuts so the breasts are coated as well as possible.
    4. Heat 1 Tbsp of the oil in a cast iron skillet and cook the breasts a few at a time over medium-high heat, 2 min per side. Place the breasts back in the skillet, add any remaining nuts from the plate, put in oven and bake for 20-25 minutes or until thermometer registers 160°F and juices run clear.
  2. Prepare the topping if you want to include it
    1. Heat the remaining Tbsp of oil in a nonstick skillet over medium heat.
    2. Add the diced onion and an additional ¼ tsp salt and pinch of pepper.
    3. Cook over medium-high heat until the onion is browned.
  3. Make the dressing
    1. Put the avocado, oil, lime juice, and water in a blender.
  4. Assemble the salad
    1. Line 4 large plates with lettuce.
    2. Slice the chicken breasts and arrange 1 sliced breast on top of the lettuce on each plate.
    3. Spoon a fourth of the dressing onto each salad.
    4. If you made the topping, sprinkle a fourth of it onto each salad.

Serve immediately while the chicken is still warm. Serves 4.

Adapted from The South Beach Diet.

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