Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken, Feta, and Pistachio Salad 3.8 (22) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Toasted pistachios and spiced chicken elevate this winter salad to a special main course; salty feta complements the sweet oranges. Ingredients ½ cup shelled, unsalted pistachios ¼ cup plus 1 tablespoon olive oil ¼ cup white-wine vinegar Coarse salt and ground pepper 4 chicken cutlets (about 1 pound total) 1 teaspoon ground coriander 1 head romaine lettuce, coarsely chopped ½ cup packed fresh parsley 1 bunch scallions, thinly sliced 4 ounces feta, crumbled 2 navel oranges (peel and white pith removed), halved and thinly sliced Directions In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside. Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise. Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges. Cook's Notes Cooking nuts in a skillet just until golden makes them extra crunchy and intensifies their flavor. Remove them from the skillet right after toasting to prevent overbrowning. Rate it Print