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.
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.