Menu Enter a recipe name, ingredient, keyword...

Roast chicken Salad with pistachio aioli and roasted red onion

By

Google Ads
Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1/2 cup unsalted shelled pistachios
  • 2 large red onions, sliced 1/4 inch thick
  • 1/4 cup evoo
  • salt and pepper
  • 2 garlic cloves
  • 1/2 cup mayonnaise
  • 2 tbsp lemon juice
  • 4 cups shredded chicken
  • 2 endives, halved lengthwise and cut crosswise into 1/20-inch thick slices
  • 2 cups mesclun

Details

Adapted from google.com

Preparation

Step 1

Preheat oven to 425 and toast pistachios 5 minutes until golden and fragrant. Cool and pulse in a food processor until finely ground.
Toss onions with evoo and salt and pepper and roast 25 minutes tossing when needed. Cool. Smash garlic into a paste and whisk with pistachios, mayo, 1tbsp lemon juice, 1tbsp olive oil and season with salt and pepper. In a medium bowl toss onions, endives, mesclun, evoo and lemon juice. Season with salt and pepper. Plate greens with chicken salad on top.

You'll also love

Review this recipe

swiss and onion appetizers Striped Bass with Cilantro-Onion Salad