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Roast chicken Salad with pistachio aioli and roasted red onion


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  • 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


Adapted from


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.

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