Chicken Salad with Grapefruit and Pistachios
Bright, refreshing, and delightfully nutty, this Chicken Salad with Grapefruit and Pistachios is a sophisticated twist on the classic salad. Perfectly seasoned and pan-seared chicken breasts are paired with juicy ruby red grapefruit segments, crunchy pistachios, and a medley of crisp mixed greens. A tangy homemade dressing, featuring fresh grapefruit juice, honey, Dijon mustard, and white wine vinegar, ties it all together with a burst of flavor. Topped with a hint of fresh mint and thinly sliced red onion, this salad is as beautiful as it is delicious, making it an ideal choice for a light lunch or elegant dinner. Ready in just 35 minutes, this nutrient-packed meal offers a perfect blend of savory, sweet, and zesty flavors, sure to impress every palate.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 pieces Ruby red grapefruit
- 6 cups Mixed salad greens
- 0.5 cup Shelled pistachios
- 0.25 cup Red onion
- 2 tablespoons Fresh mint leaves
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1.5 tablespoons White wine vinegar
- 3 tablespoons Extra-virgin olive oil
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-8 minutes per side, or until fully cooked and no pink remains in the center. Remove from heat and allow to rest for 5 minutes before slicing into thin strips.
While the chicken cools, prepare the grapefruit. Slice off both ends of each grapefruit and use a knife to remove the peel and white pith. Working over a bowl to catch the juice, cut between the membranes to release the individual segments. Squeeze the remaining membranes to extract any juice and reserve it for the dressing.
Thinly slice the red onion and roughly chop the fresh mint leaves.
In a small bowl, whisk together 2 tablespoons of the reserved grapefruit juice, honey, Dijon mustard, white wine vinegar, and extra-virgin olive oil. Season the dressing with salt and pepper to taste.
In a large mixing bowl, combine the salad greens, grapefruit segments, pistachios, red onion, and mint leaves. Drizzle the dressing over the salad and toss gently to coat.
Divide the salad evenly among four plates and top each with sliced chicken breast. Serve immediately and enjoy!
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.8 g | 139% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2830 mg | 123% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 30.9 g | ||
| Protein | 125.4 g | 251% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2497 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
