Sticky Pistachio Chicken With Jewelled Bulgur Salad Food
PISTACHIO CHICKEN SALAD
Time 10m
Number Of Ingredients 9
Steps:
- Wash and dry Romaine Lettuce. In a bowl, combine turkey, celery, grapes, mayonnaise, salt, pepper and Tobasco sauce. Spoon out 1 cup of chicken salad mixture on top of bed of romaine lettuce. Top with pistachios. Serve immediately
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- Place the chicken thighs in a large bowl and drizzle with the oil, sea salt and pepper. Toss to coat well. Transfer the chicken thighs to the prepared baking sheet, skin side up. Bake in the oven for 35-40 minutes, or until the skin is crispy and the internal temperature is 165 degrees. (Note: thighs often have pinkish spots in the meat so using a thermometer is always your best bet.) Once the chicken is cooked, remove it from the oven and place the chicken in a large bowl. Pour over the honey and pistachios and toss to coat the chicken well. Place the chicken back onto the baking sheet, turn your oven to broil, and broil for 3-4 minutes, or until the tops of the chicken are brown. (See notes)
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