Chicken, Feta & Pistachio Salad
Ingredients
* 1/2 cup shelled, unsalted pistachios
* 1/4 cup plus 1 tablespoon olive oil
* 1/4 cup white-wine vinegar
* Coarse salt and ground pepper
* 4 chicken cutlets (about 1 pound total)
* 1 teaspoon ground coriander
* 1 head romaine lettuce, coarsely chopped
* 1/2 cup packed fresh parsley
* 1 bunch scallions, thinly sliced
* 4 ounces feta, crumbled
* 2 navel oranges (peel and white pith removed), halved and thinly sliced
Directions
1. In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
2. Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
3. Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.
Helpful Hint
Cooking nuts in a skillet just until golden makes them extra crunchy and intensifies their flavor. Remove them from the skillet right after toasting to prevent overbrowning.
Pairs Well With
Notes
Martha Stewart Everyday Food
New To BakeSpace?
Learn more about our community
Upcoming Events!
Techmunch
New York City
Thursday, Sept 28thTechmunch
Southern California
Saturday, Oct 21
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film6 Recipes
11255 Downloads
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook7 Recipes
51073 Downloads
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies6 Recipes
446 Downloads
