Friday, July 27, 2012

Chipotle Pistachio Chicken Salad

Print or download the recipe:
Chipotle Pistachio Chicken Salad

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As promised in the lamb chops post, here's my new very favorite recipe for chicken salad. I just LOVE this flavor combination! The first time I made a whole bunch of it, thinking it would be great for lunches for the next week. Bad idea. The pistachios turned soft and were downright unpleasant to eat. So only make as much as you'll use that day, or perhaps the next.


But when fresh, the tenderness of the chicken and the crisp juiciness of the grapes and the crunchiness of the pistachios all come together to throw a party in your mouth.


Season a couple chicken breasts with salt and pepper and broil them. Let them cool completely before dicing them pretty small.


Cut some grapes in quarters and add them to a bowl with the chicken and some roasted pistachios. Squeeze in a lime and toss.


Add some mayonnaise and chipotle powder and toss until everything's well coated. Season with extra salt, if necessary.


Chill for about an hour. I recommend serving this chicken salad on some fresh-out-of-the-oven ciabatta rolls. It's like heaven.

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