Grilled Chicken and Arugula Salad with Peach-Pistachio Dressing Recipe

Photo Credit: Recipe Corner – Amanda Patton
Cook Time: N/A
Prep Time: 10 min
( Serves 6 )
For Peach Dressing:
1/3 cup shelled, roasted pistachios (chopped)
1/2 cup yellow peaches (chopped)
1/4 cup orange juice
1 half lemon (juiced, zested)
2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
For Arugula Salad:
2 whole boneless, skinless chicken breasts (grilled, diced)
1/2 cup feta cheese (crumbled)
3 cup baby arugula
1/4 cup shelled, roasted pistachios (chopped)
  1. In a food processor, combine all dressing ingredients: pistachios, peaches, orange juice, lemon juice, zest, olive oil, salt and pepper.
  2. Puree mixture until it becomes smooth. 
  3. Chill dressing until ready to serve.
  4. In a large bowl, combine chicken, feta, arugula, and pistachios. Drizzle dressing over salad and toss until well combined.
  5. Serve immediately.

*Recipe Corner original recipe, developed by editor Amanda Patton.


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