Peppercorn Pistachio Caesar-Style Salad with Chicken

Peppercorn Pistachio Caesar-Style Salad with Chicken
Summary

This entree salad goes great with a side of garlic bread. You could also grill the chicken and make the dressing ahead of time so you can pack it for lunch during the week.

  • Servings
    4 Servings
  • Serving size
    2 cups
Dinner Lunch Main Dish Salads Veggie Rich Grilling Italian
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups
  • Amount per serving Calories 260

  • Total Fat 13g
    • Saturated Fat 2.5g
  • Cholesterol 55mg
  • Sodium 510mg
  • Total Carbohydrate 11g
    • Dietary Fiber 4g
    • Total Sugars 1g
  • Protein 25g
  • Potassium 700mg
Dinner Lunch Main Dish Salads Veggie Rich Grilling Italian
Ingredients

Ingredients

  • chicken thighs (3-ounces each, boneless, skinless)
    4
  • canola or roasted pistachio oil
    2 tsp
  • sea salt
    1/4 tsp
  • hummus of choice
    1/3 cups
  • unsweetened green tea (chilled)
    3 tbsp
  • parmigiano-reggiano cheese (grated)
    3 tbsp
  • large garlic cloves
    2 clove
  • Dijon mustard
    1 tbsp
  • vegetarian Worcestershire sauce
    2 tsp
  • lemon juice
    2 tsp
  • black peppercorns, or to taste (freshly cracked, divided)
    1 1/4 tsp
  • field greens or mesclun salad (8 ounces)
    8 cups
  • pistachios (roasted, shelled, chopped, lightly salted)
    2 tbsp
Directions

Directions

  1. Preheat a grill or grill pan. Brush the chicken with the oil and sprinkle with salt. Grill over direct medium heat until fully cooked and grill marks form. Set aside.

  2. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 Tsp. peppercorns to a blender. Cover and puree.

  3. When ready to serve toss the dressing with the greens in a large mixing bowl. Transfer to 4 separate bowls or plate, top with grilled chicken, sprinkle with pistachios and the remaining 1/4 Tsp. peppercorns, and serve.

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