Pistachio Crusted Chicken Salad

  • Time
    30 mins
  • Servings
  • Nutrition
    225 Per Serving

Indian food does not have to be heavy and indulgent all the time. In this salad you will get all the bold flavors from our favorite spices in a light and figure friendly salad. Cumin, coriander, and fennel powders are mixed with yogurt to create a quick and flavorful marinade for the chicken. Pistachios not only add a salty crunch to the dish but they are rich in fiber and will fill you up with fewer calories. Raita masala adds a twist to our tangy "ranch-style" yogurt dressing. Enjoy this fun and colorful salad on a hot summer day.


Kitchen Tools

  • Oven Proof Dish or Sheet Tray
  • Mixing Bowl
  • Salt
  • Oil


  • ¼ cup pistachios
  • 2 boneless skinless chicken breast
  • 5 oz spinach salad
  • ½ cup grape tomatoes
  • 1 lime
  • ½ cup yogurt
  • 1 teaspoon coriander powder
  • 1 teaspoon fennel powder
  • 1 teaspoon raita masala


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Preheat the oven to 400 degrees. Slice the lime in half and mix the juice of half a lime, with 3 tablespoons of greek yogurt, the coriander and fennel powders, and salt to taste. Spread marinade all over both chicken breasts and set aside on an oven proof tray or pan, for 15 minutes.

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While chicken marinates, crush the pistachios using a mallet, a heavy bottomed pan, or by chopping roughly with a knife. Press the pistachios on the top side of both the chicken breasts.

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Drizzle the pistachio-crusted chicken breasts with a couple teaspoons of oil and place in the pre-heated oven. Roast for 20 minutes or until chicken is fully cooked and juices run clear.

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While the chicken cooks, wash and dry the salad greens, and slice the grape tomatoes in half.

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After chicken is done, allow to rest for 5 minutes, Mix the juice of the other half of the lime with the rest of the yogurt and the raita masala to create the salad dressing.

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Slice the rested chicken breasts. Divide spinach on plates and top with sliced tomatoes. Drizzle with dressing and then place the slices of warm chicken breast over.

Tips from Chef's