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Peppercorn Pistachio Caesar-Style Salad with Chicken

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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:

  1. 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.
  2. Add the hummus, tea, cheese, garlic, mustard, Worcestershire sauce, lemon juice, and 1 Tsp. peppercorns to a blender. Cover and puree.
  3. 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.
Veggie Rich
Grilling
Italian
Dinner
Lunch
Main Dish
Salads
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Nutrition facts

4 Servings



  • Serving Size

    2 cups


  • Amount per serving



    Calories





    260

  • % Daily value*

  • Total Fat
    13g

    17%

    • Saturated Fat
      2.5g

      13%

  • Cholesterol
    55mg

    18%

  • Sodium
    510mg

    22%

  • Total Carbohydrate
    11g

    4%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      1g

  • Protein
    25g

  • Potassium
    700mg
    15%

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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