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Postachio Chicken Salad

Prep

Total

Yield 4 servings

Ingredients

Instructions

  1. If you're using pistachios still in their shell you'll have to peel them and remove the skin.  The way I remove the skin is by putting them in a Tupperware container and shaking them vigorously.  Once all the brown skins have been removed coarsely chop the pistachios.
  2. Chop chicken into small bite size pieces.
  3. Remove stems from grapes and quarter them.
  4. Mince shallot and dill.
  5. Add all the prepared ingredients to a medium sized mixing bowl and add greek yogurt, mayonnaise, lime juice, salt, and pepper.
  6. Mix everything together and season to taste.
  7. I've found that allowing the chicken salad to rest for a bit in the fridge lets all the ingredients set and the flavors meld.
  8. Put a couple big spoonfuls of the chicken salad on whatever you choose to eat it off... I prefer spinach wraps.

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Recipe by Food is Love Made Edible at https://foodislovemadeedible.com/2016/02/17/pistachio-chicken-salad/