Peppercorn Pistachio Caesar-Style Salad with Chicken
Ingredients
Ingredients
-
chicken thighs (3-ounces each, boneless, skinless)
- 4
- 4
-
-
canola or roasted pistachio oil
- 2 tsp
- 2 tsp
-
-
sea salt
- 1/4 tsp
- 1/4 tsp
-
-
hummus of choice
- 1/3 cup
- 1/3 cup
-
-
unsweetened green tea (chilled)
- 3 tbsp
- 3 tbsp
-
-
parmigiano-reggiano cheese (grated)
- 3 tbsp
- 3 tbsp
-
-
large garlic cloves
- 2 clove
- 2 clove
-
-
Dijon Mustard
- 1 tbsp
- 1 tbsp
-
-
vegetarian Worcestershire sauce
- 2 tsp
- 2 tsp
-
-
lemon juice
- 2 tsp
- 2 tsp
-
-
black peppercorns, or to taste (freshly cracked, divided)
- 1 1/4 tsp
- 1 1/4 tsp
-
-
field greens or mesclun salad (8 ounces)
- 8 cup
- 8 cup
-
-
pistachios (roasted, shelled, chopped, lightly salted)
- 2 tbsp
- 2 tbsp
-
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Directions
Directions
-
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.
-
Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 Tsp. peppercorns to a blender. Cover and puree.
-
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.