Peppercorn Pistachio Caesar-Style Salad with Chicken
![Peppercorn Pistachio Caesar-Style Salad with Chicken](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/may2014-peppercorn-pistachio_2249721274.jpg)
Ingredients
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chicken thighs (3-ounces each, boneless, skinless)
- 4 whole
- 4 whole
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canola oil
- 2 tsp
- 10 g
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sea salt
- 1/4 tsp
- 1 g
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hummus
- 1/3 cup
- 78 g
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unsweetened green tea (chilled)
- 3 tbsp
- 44 g
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Parmesan-Reggiano cheese (grated)
- 3 tbsp
- 44 g
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garlic (large cloves)
- 2 clove
- 2 clove
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Dijon Mustard
- 1 tbsp
- 15 g
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Worcestershire sauce
- 2 tsp
- 10 g
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lemon juice
- 2 tsp
- 10 g
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black peppercorns (freshly cracked, divided)
- 1 1/4 tsp
- 6 g
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mixed greens (8 ounces)
- 8 cup
- 1 kg 893 g
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pistachios (roasted, shelled, chopped, lightly salted)
- 2 tbsp
- 30 g
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Directions
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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.
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Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 Tsp. peppercorns to a blender. Cover and puree.
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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.