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Peppercorn Pistachio Caesar-Style Salad with Chicken
10 min prep time
10-15 min cook time
4servings
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.
10 min prep time
10-15 min cook time
4servings
2 cups
Print Recipe >
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.
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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.
Nutrition facts
4 Servings
-
Serving Size
2 cups
- Amount per serving Calories 230
- % Daily value*
-
Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 70mg 23%
- Sodium 430mg 19%
-
Total Carbohydrate
8g
3%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Added Sugars 0g 0%
- Protein 22g
- Potassium 340mg 7%
Ingredients
boneless skinless chicken thighs (3-ounces each)
4 thighs
canola oil
2 tsp
Kosher Salt
1/8 tsp
hummus
1/3 cup
unsweetened green tea (chilled)
3 tbsp
Parmesan-Reggiano cheese (grated)
2 1/2 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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