Chicken Salad with Peaches, Pistachios and Cajun Vinaigrette
Recipe by Norbert Tarayre
A fresh and colorful summer salad combining chicken fillets marinated with Cajun spices, juicy peach wedges, crunchy radishes, pistachio and toasted almond shards, all drizzled with a creamy pistachio‑paste, mustard and honey vinaigrette. Perfect for a light lunch or a summer dinner.
MediumFrenchServes 2
Printable version with shopping checklist
Source Video
25m
Prep
25m
Cook
10m
Cleanup
1h
Total
Cost Breakdown
Total cost:$14.70
Per serving:$7.35
Critical Success Points
- • Marinating the chicken with Cajun spices
- • Cooking the chicken with honey at the end of cooking
- • Toasting the almonds in the oven
- • Preparing the pistachio‑paste vinaigrette
- • Final assembly of the salad
Safety Warnings
- • Handle the mandoline with its safety guard to avoid cuts.
- • Watch out for splattering hot oil in the pan.
- • Use kitchen gloves or an oven mitt when handling the hot dish from the oven.
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