Lunch: 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.

This recipe includes superfoods such as:

Lemon, Green Tea

Health benefits of Peppercorn Pistachio Caesar-Style Salad with Chicken

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Green tea has been found in recent studies to actually reverse insulin resistance, as it increases the number of glucose receptors on cells in key tissues.

Ingredients

4 boneless, skinless chicken thighs (about 3 ounces each)
2 teaspoons canola or roasted pistachio oil
1/4 teaspoon sea salt
1/3 cup hummus of choice
3 tablespoons unsweetened green tea, chilled
3 tablespoons grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tablespoon Dijon mustard
2 teaspoons vegetarian Worcestershire sauce
2 teaspoons lemon juice
1 1/4 teaspoons freshly cracked black peppercorns, or to taste, divided
8 cups packed field greens or mesclun salad (8 ounces)
2 tablespoons chopped, lightly salted, roasted shelled pistachios

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 teaspoon 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 ¼ teaspoon peppercorns, and serve.

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