PISTACHIO CHICKEN SALAD
- ½ cup reduced-fat mayonnaise
- 1 tablespoon white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1¼ pounds boneless, skinless chicken breasts,cooked, cooled, and cubed
- ½ medium onion, finely diced
- 2 stalks celery, finely diced
- ¼ cup finely diced roasted red bell pepper
- ¼ cup shelled pistachios, roughly chopped (see Note)
Instructions:
This version, with its pop of color from the roasted red peppers and crunch from the pistachios, is one of my alltime favorites. I find pistachios work particularly well in this salad
- In a large mixing bowl, combine the mayonnaise, vinegar, salt, and black pepper.
- Add the cubed chicken, onion, celery, roasted bell pepper, and pistachios, and stir to coat them evenly with the dressing.
- NOTE: You can purchase pistachios already shelled, but since I always have a stash of shell-on pistachios on hand for snacking, I use those instead. The job of shelling the nuts usually goes to one of my kids!
- VARIATION: Substitute green apple for the roasted red pepper for a new take on Waldorf salad. Core 1 small Granny Smith apple (unpeeled), finely dice it, and toss it with the rest of the ingredients.