Description
Recipe adapted from Gimme Some Oven and Rachel Ray
Ingredients
Scale
Chicken
- 1 cup shelled pistachios
- 2 tablespoons white sesame seeds
- 2 boneless, skinless chicken breasts
- 1 teaspoon poultry seasoning
- 1/2 teaspoon lime zest
- 1/8 teaspoon cayenne
Salad
- 2 small heads Romaine lettuce, finely chopped
- 2 cups baby kale or spinach
- 1 pint fresh blueberries
- 2/3 cup diced red onion
Dijon vinaigrette
- 1/4 cup olive oil (affiliate)
- 2 tablespoons red wine vinegar (affiliate)
- 2 teaspoons honey (affiliate)
- 1 teaspoon Dijon mustard (affiliate)
- Pinch of salt and black pepper
Instructions
- Preheat oven to 400 degrees.
- In blender or food processor, pulse pistachios, sesame seeds, poultry seasoning, lime zest, and cayenne until a fine powder.
- Coat chicken on both sides with nut mixture and bake until cooked through, about 20 minutes.
- While chicken is cooking, assembly salad by combining chopped romaine, baby kale, whole blueberries, and red onion. Set aside.
- In mason jar, shake together olive oil, red wine vinegar, honey, dijon mustard, and a pinch of salt and black pepper. Shake vigorously until all ingredients are combined.
- Pour dressing over salad and top with baked chicken.
- Prep Time: 10 mins
- Cook Time: 20 mins