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Sonoma Roasted Pistachio Chicken Salad

I love salads, but sometimes the only way to get me to eat lots of greens is by topping them with something really tasty and filling. I don’t want to be hungry in two hours when I have tons of work to do. Besides being a Realtor, I’m also the mother of a very energetic toddler and I can’t afford to stop and fix myself a meal every couple hours. It just doesn’t work with my lifestyle. Having said that, I also don’t want to eat something super heavy so that all my energy is zapped by the time the clock strikes 3 pm and all I can think about is an afternoon siesta. I have to be able to use my time wisely and eat to feel satisfied and still have enough energy to keep going. My body doesn’t like to eat animal protein on a daily basis so I opt for lots of veggie options, but when I want chicken this is a great recipe to go to. The traditional Sonoma Chicken Salad calls for roasted pecans. This recipe uses pistachios instead because they were available at the farmers’ market in Beverly Hills and they’re delicious, so why not? It turned out to be a great idea!

Ingredients:

About 3 cooked chicken breasts
(I baked 3 skinless boneless organic breasts at 350 degrees in the oven with olive oil, salt, pepper for 25 mins, but can be boiled if desired)
1 1/2 cups red grapes sliced lengthwise
1/2 cup roasted shelled pistachios
2 stalks celery sliced thin
scant 1/2 tsp salt
1/8 tsp pepper
2 tsp honey
1/2 cup or 2 stalks of spring onions chopped
1/3 cup mayonnaise

I find it easier to chop all the ingredients first and then assemble in a big bowl. After the chicken has been cooled completely, you can chop it into small cubes. Chop the celery and green onion as finely as you’d like. I prefer to slice the celery thinly as it’s not my favorite vegetable to eat raw. I do the same with the green onion. Slice the red grapes lengthwise. After measuring out the rest of the ingredients, mix them well in a small bowl. Place the chicken, grapes, celery, pistachios, and onion in a large bowl and then incorporate the wet ingredients and spices that you just mixed together. Make sure it’s all mixed well and then taste to make sure the salt and pepper are to your liking.

Add a few large dollops to your favorite greens. I used red butter lettuce. Enjoy!