IT'S JUNE! The beginning of a new month means it's time for this Pistachio Chicken Salad!
If I haven't said it recently, I really appreciate you being here. In case you missed it, at the beginning of every month, I'll be sharing an email-exclusive recipe. Basically, this recipe won't be on the blog and it's only available to my email subscribers (that's you!) -- woohooooo!
Ok so let's get to it. I recently tried a pistachio chicken salad at a local deli here in Pittsburgh, and it was love at first bite. This recipe is my version of that same recipe. It's essentially a classic chicken salad with all of the ingredients you'd expect, but the addition of pistachios adds a bit more saltiness to it. Recipe below, and as always, please shoot me an email with any questions you have.
PISTACHIO CHICKEN SALAD
Serves: 2-4
Ingredients:
2 boneless skinless chicken breasts, cooked and diced
1/2 cup dry roasted pistachios
1/2 cup mayonnaise
1/4 cup celery, sliced
1/4 cup red grapes, sliced
1/4 tsp black pepper
Directions: (step-by-step photos below)
1. Cook the chicken as you normally would (baked, boiled or in the oven), then dice it into bite-sized pieces.
2. Next, add the chicken to a large bowl, along with the pistachios, celery, grapes, and black pepper. Last, add the mayo, then use a large spoon to stir everything together until the chicken is coated.
3. Eat the chicken salad on top of a bed of lettuce, or on a sandwich. Enjoy!
If you make this recipe, be sure to tag @thealmondeater on Instagram -- I love to see your creations!
-Erin
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