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How to Make Peppercorn Pistachio Caesar-Style Salad with Chicken
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.
4servings
2 cups
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Step-By-Step Instructions:
- 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.
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
Ingredients
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
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