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Pistachio-Crusted Chicken Salad with Carrot Ginger Dressing

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Three months ago, I set out to do something new. I didn’t exactly expect to become Martha, but I wanted to grow three herbs: chives, lemon thyme, and thai basil. That’s it.

Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! | healthynibblesandbits.com

To preface, here’s my distinguished “gardening” résumé:

  • Sprouted peas successfully for a school project in third grade.
  • Helped friend plant-sit a mini jade tree for a summer (while neglecting my landlord’s plant).
  • Poured a bucket of water onto my mother’s garden once.

Clearly, I have no green thumb. My expectations for project #HNBGardenNow were low. Three months in, my chives and lemon thyme that I got from Good Eggs (<— LOVE them, by the way) are going strong, even after 5 days of neglect when I was out in Alaska. My Thai basil from the farmers market on the other hand . . . Let’s just say it’s seen better days. Much better days.

I’m still working on this whole green thumb thing.

Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! | healthynibblesandbits.com

This month’s theme for The Recipe Redux is fresh produce from the farmers’ market or from our gardens. Maybe when I actually have a patch of gardening area to play with, I’ll get to make a salad with my homegrown ingredients. For now, the farmers’ market will have to do.

Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! | healthynibblesandbits.com

I paired some of my favorite seasonal fruits and vegetables in this salad with a pistachio-crusted chicken. I’ve been eating a ton of grilled chicken lately so I wanted to switch things up by covering the chicken in a whole lotta nuts and a sprinkling of sesame seeds. It looks like a lot of effort, but trust me, it’s simple. All you need to do is blitz some nuts and press the chicken breasts on top of the crushed nuts. Easy peasy elegant meal at your finger tips.

Enjoy!

Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! | healthynibblesandbits.com
Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! | healthynibblesandbits.com
5 from 1 vote
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Author: Lisa Lin

Pistachio-Crusted Chicken Salad with Carrot Ginger Dressing

This pistachio-crusted chicken looks fancy, but it is very easy to make! It’s great with the carrot ginger dressing and your favorite summer fruits and vegetables! Ready in 30 minutes! Serves 3 to 4.

Ingredients

Pistachio-Crusted Chicken

  • 1 to 1 1/2 lbs (450 to 680g) chicken breasts
  • 3/4 cups (90g) pistachios
  • 2 TBS black sesame seeds, regular sesame seeds work too
  • 1/2 tsp granulated garlic
  • salt for seasoning chicken

Carrot Ginger Dressing

  • 1 large carrot
  • 1/2 TBS freshly grated ginger
  • 1 TBS chopped shallots
  • 6 TBS water
  • 2 TBS cashew cream
  • 1 TBS olive oil
  • 1 TBS coconut aminos
  • 1 1/2 tsp lemon juice
  • 1 garlic clove
  • 1/2 to 1 tsp salt, to taste

Salad

  • 6 cups mixed greens
  • 1 1/2 cups pitted cherries
  • 3 persian cucumbers
  • 1 1/2 cups cherry tomatoes, sliced

Instructions

  • Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with a silicone mat, foil, or parchment paper. Set an iron wrack on top of the baking sheet.
  • Pat dry the chicken breasts. Cover the chicken breasts with plastic wrap. Using a meat mallet, flatten the breasts. This helps ensure even cooking. I used 2 large chicken breasts, so I chopped each piece in half. Sprinkle some granulated garlic and salt onto each breast.
  • Place pistachios in a food processor and blitz until you no longer see big pistachio pieces. It should look like small pistachio crumbs. Pour pistachios onto a large plate. Mix in sesame seeds.
  • Place a piece of chicken on the pistachios and press down slightly so that the pistachios stick. Do the same for the other side and make sure to cover all sides of the chicken with the nuts and seeds. Repeat for remaining chicken pieces. Place crusted chicken on top of iron rack and bake for 18 to 20 minutes.
  • While the chicken is baking, prepare the dressing. Place all ingredients in a high-speed blender and blitz until you get a creamy mixture. The dressing will be a little thick. Add more water if you want a thinner consistency.
  • When the chicken has fully cooked, let it rest for 5 to 10 minutes before slicing into strips. Serve with salad greens, cherries, cucumbers, cherry tomatoes, and dressing. Refrigerate dressing for up to a week.

Notes

1. Pistachio-crusted chicken adapted from Rachael Ray. [br][br]2. If you’re not concerned about whether the dressing is paleo, you can substitute the coconut aminos with low-sodium soy sauce.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: Gluten Free, paleo, Salad

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Pistachio Crusted Chicken Salad with Carrot Ginger Dressing - this gluten-free and paleo salad is perfect for weeknights. Ready in 30 minutes! @healthynibs

Lisa Lin Head Shot

Hello! I’m Lisa Lin

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.

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  3. Liz @ Floating Kitchen says

    This is so pretty, Lisa. Everything I love about summer right now in a big bowl. I’ve been struggling lately too with gardening. I used to be top notch, but seemed to have lost my way a bit. I need to step up my game! 🙂

    Reply

    • Lisa says

      What did you grow?? I think when I have my own garden, I want to grow swiss chard like my mom does. I have a loooong way to go though!

      Reply

  4. Katy says

    What a colorful salad! Not only is it gorgeous, the flavor combinations sound amazing- I can’t wait to give this salad a shot!

    Reply

  9. Selena @ The Nutritious Kitchen says

    You’ve been growing your own herbs!? Girl that is awesome, kudos! That is definitley on my to-do list..or even something small like cherry tomatoes or something..it’s in the works and you are def inspiring me!
    And on another note, pistachio crusted chicken = hello perfect summer dinner. MUST make asap! Looks delicious 🙂

    Reply

    • Lisa says

      Thanks, Selena! Well, I’m trying to grow my own herbs and I have about a 2/3 success rate, so that can use some improvement.

      Reply

  13. Cindy says

    I love the idea of the pistachio crust! and my thumb is totally army green–some of my herbs are…okay. Most of our flowers and trees are doing pretty well, though! So, I call that a victory even if I murdered a cilantro, basil, and lemon thyme plant.

    Reply

    • Lisa says

      Hahaha, army green….love it! What is up with basil though? Is it supposed to be difficult to grow? That and cilantro are probably the 2 herbs I need to grow myself because I use it so often. As I write this, I’ve realized that I should probably do the sensible thing and read up on gardening . . . But the lazy side of me says “no.”

      Reply

  16. J @ A Hot Southern Mess says

    I don’t have a green thumb either, but luckily my Hubby does. He’s been training me in things that are green and should be kept alive 🙂 This chicken salad looks amazing. I would eat every morsel for sure. Stopping in from FBC today 🙂

    Reply

  23. Ashley | Spoonful of Flavor says

    I love everything about this salad! The pistachio crust and carrot ginger dressing looks incredible. I love the addition of fresh cherries too! I don’t have a green thumb either but I really do love growing fresh herbs in my herb garden. It makes it so easy to add flavor to my favorite meals.

    Reply

  24. Erin @ Thanks for Cookin'! says

    Ok first of all that chicken looks ah-ma-zing! Can’t wait to try it!!

    Second….I’m so glad I’m not the only blogger with zero gardening skills! I kill everything!! Thanks for making me feel less like a freak. LOL

    Reply

  27. Joanne says

    Hey, two out of three herb successes isn’t bad!! I’m sure thai basil is hard because you never ever see it in stores! Love the vibrant colors in this salad. Almost too pretty to eat!

    Reply

  29. Solar says

    5 stars
    i am trying to eat grilled chicken based salad so this will be a nice change..all that pistachio and sesame crust looks gorgeous!!! also the idea of carrot ginger dressing is yummmm

    Reply
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