Pistachio-Encrusted Chicken with Salad
Simple to make with a complex taste! Aromatic orange and pistachio complements the chicken, while the pungent and tangy goat cheese balances out the sweetness of the dressing.
Servings 4
Ingredients
For the chicken
- 4 boneless, skinless chicken thighs fat trimmed off
- 1 cup shelled pistachios
- Zest of 2 blood oranges about 2 tsp
- 1/2-1 tsp kosher salt to taste
- 1/2-1 tsp black pepper to taste
- 1 egg beaten
For the dressing
- Juice of half a blood orange about 3 tbsp
- 2 tbsp apple cider vinegar
- 2 tbsp honey
- 1 clove garlic minced
- 1 tsp dijon mustard
- 1/2 cup olive oil
For the salad
- 4 large handfuls mixed greens
- 1 1/2 blood oranges segmented
- 1 large ripe avocado sliced
- 2-4 oz goat cheese crumbled
Instructions
For the chicken
- Preheat oven to 375.
- Pulse pistachios in food processor until very fine. The finer you get it, the better it will stick to the chicken. Add the zest, salt, and pepper, and pulse to thoroughly combine.
- Dredge chicken in egg, then coat in pistachio mixture, pressing lightly to help it stick.
- Bake chicken on a cookie sheet or rimmed baking pan for 30 minutes. Let rest for an additional 5 minutes before slicing.
For the dressing
- While chicken is baking, whisk together orange juice, vinegar, honey, garlic, and dijon mustard. Drizzle in olive oil while whisking to combine.
For the salad
- Toss the greens with half the dressing and divide onto 4 plates. Arrange 1/4 of the avocado and orange segments onto each plate. Top with sliced chicken and crumbled goat cheese.
- Drizzle with remaining dressing onto each salad, paying special attention to the chicken, avocado, and orange segments since they were not previously dressed.
- Enjoy!
Notes
To segment the oranges
Cut the oranges in half, then slice off the rind with a sharp knife. Cut the oranges in half again to expose the middle white part, which you can then remove, and slice each quarter. I got about 6 segments out of a half an orange.