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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! | healthynibblesandbits.com
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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.
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