Peppercorn Pistachio Caesar-Style Salad with Chicken
Nutrition per Serving
260
Calories
25g
Protein
11g
Carbs
13g
Fat
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.
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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