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.

Nutrition Facts

Serving Size: 2 cups

  • Calories 260
  • Carbohydrate 11 g
  • Protein 25 g
  • Fat 13 g
  • Saturated Fat 2.5 g
  • Sugars 1 g
  • Dietary Fiber 4 g
  • Cholesterol 55 mg
  • Sodium 510 mg
  • Potassium 700 mg

This Recipe Serves 4


4 boneless, skinless chicken thighs (about 3 ounces each)
2 teaspoons canola or roasted pistachio oil
1/4 teaspoon sea salt
1/3 cup hummus of choice
3 tablespoons unsweetened green tea, chilled
3 tablespoons grated Parmigiano-Reggiano cheese
2 large garlic cloves
1 tablespoon Dijon mustard
2 teaspoons vegetarian Worcestershire sauce
2 teaspoons lemon juice
1 1/4 teaspoons freshly cracked black peppercorns, or to taste, divided
8 cups packed field greens or mesclun salad (8 ounces)
2 tablespoons chopped, lightly salted, roasted shelled pistachios


  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 teaspoon 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 ¼ teaspoon peppercorns, and serve.

From The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN

Photo: Peppercorn Pistachio Caesar-Style Salad from the With or Without Meat Cookbook. Cameron Whitman Photography.

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