Chicken Feta And Pistachio Salad Recipes

SOUTH BEACH CHICKEN-PISTACHIO SALAD

Steps:

• To make the salad:.
• Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
• Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
• Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.

FETA CHICKEN SALAD

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the lemon juice, oil, Greek seasoning, salt and pepper. Pour over chicken mixture; toss to coat. Refrigerate for at least 1 hour. Just before serving, sprinkle with cheese.

FETA CHICKEN SALAD

Steps:

• In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.

PISTACHIO CHICKEN SALAD

Steps:

• Wash and dry Romaine Lettuce. In a bowl, combine turkey, celery, grapes, mayonnaise, salt, pepper and Tobasco sauce. Spoon out 1 cup of chicken salad mixture on top of bed of romaine lettuce. Top with pistachios. Serve immediately

BROCCOLI, HERB, AND PISTACHIO "GRAIN" SALAD

Steps:

• Steam broccoli in a pot of simmering water fitted with a steamer basket until crisp-tender, 2 to 3 minutes. Remove broccoli and drain; let cool 20 minutes. Finely chop broccoli to create a rice-like texture and add to a large bowl.
• Add parsley, cilantro, apple and/or pomegranate arils, lemon juice and zest, and oil to bowl with broccoli and toss to coat. Season with salt and pepper to taste and sprinkle with pistachios and sumac before serving.