Peppercorn Pistachio Caesar-Style Salad with Chicken

Peppercorn Pistachio Caesar-Style Salad with Chicken
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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
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


  • chicken thighs (3-ounces each, boneless, skinless)
    4 whole
  • canola oil
    2 tsp
  • sea salt
    1/4 tsp
  • hummus
    1/3 cup
  • unsweetened green tea (chilled)
    3 tbsp
  • Parmesan-Reggiano cheese (grated)
    3 tbsp
  • garlic (large cloves)
    2 clove
  • Dijon Mustard
    1 tbsp
  • Worcestershire sauce
    2 tsp
  • lemon juice
    2 tsp
  • black peppercorns (freshly cracked, divided)
    1 1/4 tsp
  • mixed greens (8 ounces)
    8 cup
  • pistachios (roasted, shelled, chopped, lightly salted)
    2 tbsp


  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.