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Chicken, Feta and Pistachio Salad

Ready in 30 minutes

Serves 4 people

Recipe adapted from Martha Stewart

Ingredients

½ cup shelled, unsalted pistachios

¼ cup plus 1 tablespoon olive oil

¼ cup white-wine vinegar

Coarse salt and ground pepper

2 Pine View Farms Chicken Breast Supremes or boneless skinless breast or breast fillet (about 1 lb. total)

1 teaspoon ground coriander

1 head romaine lettuce, coarsely chopped

½ cup packed fresh parsley

1 bunch scallions, thinly sliced

4 ounces feta, crumbled

2 navel oranges (peel and white pith removed), halved and thinly sliced

Directions

  1. In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
  2. Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
  3. Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.

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