South Beach Chicken Pistachio Salad
Bright, fresh, and packed with both flavor and nutrients, the South Beach Chicken Pistachio Salad is a perfect blend of wholesome ingredients and bold tangy notes. This recipe features tender, seasoned chicken breast served over a bed of crisp mixed greens, juicy cherry tomatoes, creamy avocado, and a pop of crunch from shelled pistachios. A zesty homemade citrus dressing, made with freshly squeezed orange and lemon juice, Dijon mustard, and a hint of honey, ties the dish together beautifully with its sweet and tangy balance. Quick to prepare in just 35 minutes, this vibrant salad is an ideal choice for a light lunch, a refreshing dinner, or even a crowd-pleasing centerpiece at your next gathering. Bursting with textures and flavors, it’s a satisfying way to enjoy a protein-packed, heart-healthy meal that doesn’t skimp on taste!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 5 cups mixed salad greens
- 0.5 cup pistachios (shelled, unsalted)
- 1 whole avocado
- 1 cup cherry tomatoes
- 0.25 cup red onion
- 3 tablespoons orange juice (freshly squeezed)
- 1.5 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 3 tablespoons extra virgin olive oil
Instructions
Preheat a skillet or grill pan over medium heat.
Season the chicken breasts with salt and black pepper on both sides.
Add 2 tablespoons of olive oil to the skillet and cook the chicken breasts for 6-8 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Set aside to cool slightly.
While the chicken cooks, prepare the salad. In a large mixing bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, and diced avocado.
Chop the shelled pistachios coarsely, and add them to the salad for a crunchy texture.
In a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, and 3 tablespoons of extra virgin olive oil to make the dressing. Adjust seasoning with salt and pepper to taste.
Once the chicken has cooled slightly, slice it into thin strips and add it to the salad.
Drizzle the citrus dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
Serve the salad immediately, garnished with additional pistachios if desired.
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3362 mg | 146% | |
| Total Carbohydrate | 55.1 g | 20% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 22.2 g | ||
| Protein | 87.2 g | 174% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2999 mg | 64% | |
*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.
