Roast chicken Salad with pistachio aioli and roasted red onion

By á-114543

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

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.