Strawberry Mint Pistachio Salad
When I think of “summer”, I think of this salad.
The sweet strawberries, crunchy pistachios, fresh mint leaves, and tangy Orange Shallot Dressing truly capture the essence of summertime.
I wanted to share the recipe with you so you can still get that taste of summer, no matter the time of year.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4+
Ingredients
Chicken Breast, 1 1/4 lbs, grilled and sliced very thin
Arugula, 12 oz
English Cucumber, 2 cups- diced or sliced
Strawberries, 2 cups, cut in quarters
Mint Leaves, ½ cup – plucked from stems, tear in half
Pistachios, ½ cup – roasted and salted
Feta Cheese, ½ cup – crumbed
Farro, 1 cup – cooked and cooled
Orange-Shallot Dressing: Blend all in a small bullet style blender. Can make ahead.
Shallot, 1 small or ½ large
Orange Juice, ½ of the orange of more
Orange Zest, ¼ tsp
Honey, 2 tablespoons
Fresh Mint, ⅓ cup leaves
Champagne Vinegar, 3 tablespoons
Olive oil, ⅓ cup
Salt, ½ tsp
Black Pepper, pinch
Instructions
Instructions:
- Cook farro according to package directions. Toss with a touch of olive oil. Let cool. This can be made ahead and stored in the fridge.
- Season and grill chicken. Season well with salt and pepper, or your favorite chicken seasoning mix. Preheat the grill, oil the grill grates and oil the chicken. Cook until the internal temperature reaches 165 degrees. Let rest for five minutes, slice very thin.
- Assemble salad in a pretty bowl, then toss with dressing immediately before serving.
Arugula
Farro
Grilled chicken
Diced cucumber
Pistachios
Feta
Strawberries
Notes
Dressing can be made ahead and stored in the fridge.
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