Roasted Chicken & Pistachio Salad

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I particularly love when a season or state of mind is told through its salad toppings. In this case, juicy and sweet blood oranges and chewy yet decadent pistachios stud this dish. Tossed in a simple mustard vinaigrette, the rustic textures of early autumn take center stage—especially when paired with a crispy, oven-roasted skin-on chicken breast.

Enjoy this video for a step-by-step tutorial, and then order the meal-kit version of this recipe, thanks to my partners at FIX!

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Serves 2

2 bone-in, skin-on chicken breasts
2 cups baby curly kale
1/4 cup pistachios
1 blood orange, sliced
1 teaspoon ground mustard powder
Juice of 1 lemon
1 teaspoon grain mustard
1/4 cup olive oil
1 teaspoon honey
Kosher salt + fresh pepper

1. Preheat oven to 400 degrees. Heat a medium cast iron or oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Season chicken breasts with salt, pepper, and ground mustard powder.

2. Place chicken breasts skin-side down in hot skillet and cook for 5 minutes. Then, transfer to oven and continue to cook until internal temperature reaches 165 degrees, approximately 20 minutes.

3. While chicken is cooking, whisk lemon, grain mustard, honey, olive oil, and salt and pepper. Set vinaigrette aside. Slice oranges.

4. Remove chicken breasts from oven and allow to rest for 10 minutes, then debone chicken and slice.

5. Arrange baby kale in serving bowls. Add pistachios and orange slices. Then place sliced chicken atop salads. Spoon vinaigrette over each bowl, then serve.

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