Chicken Salad with Peaches, Pistachios and Cajun Vinaigrette

Ingredients

• 2 filets Chicken fillets (about 200 g each, skinless and boneless)
• 8 g Cajun spices (about 4 g per fillet)
• 3 c. à soupe Extra virgin olive oil (1 for the marinade, 2 for the vinaigrette)
• 1 c. à soupe Liquid brown honey (to glaze the chicken at the end of cooking)
• 2 pêches Yellow peaches (already pitted, cut into wedges)
• 6 radis Radishes (thinly sliced with a mandoline)
• 0.5 oignon Red onion (thinly sliced)
• 2 échalotes New shallots (very thinly sliced)
• 40 g Arugula (fresh leaves)
• 30 g Shelled pistachios (coarse pieces)
• 8 g Pistachio paste (for the vinaigrette)
• 6 g Dijon mustard (about 1 c. à café)
• 1 c. à soupe White wine vinegar
• 30 g Whole almonds (toasted in the oven)
• to taste Fine salt
• to taste Ground black pepper

Instructions

1. Chicken Marinade

   Sprinkle each chicken fillet with 4 g of Cajun spices, add a pinch of salt and pepper, then drizzle with a teaspoon of olive oil. Gently toss to coat the fillets and let rest for 5 minutes.

   Time: PT5M

2. Cooking the Chicken

   Heat the pan over medium heat, add the fillets. Cook 4 minutes each side. In the last minute, add 1 c. à soupe of brown honey and let it caramelize lightly without burning.

   Time: PT8M

   Temperature: medium heat

3. Toasting the Almonds

   Preheat the oven to 160°C. Spread the almonds on a baking sheet lined with parchment paper and bake for 17 minutes, stirring halfway through for even coloration.

   Time: PT17M

   Temperature: 160°C

4. Preparing the Fruit and Vegetables

   Cut the peaches into wedges, thinly slice the radishes with a mandoline, thinly slice the red onion into ribbons, finely slice the new shallots into very thin rings, then place the arugula in a large bowl.

   Time: PT13M

5. Pistachio‑Mustard Vinaigrette

   In a bowl, combine 8 g pistachio paste, 6 g Dijon mustard, 1 c. à soupe white wine vinegar, 2 c. à soupe olive oil, salt and pepper. Whisk until a smooth emulsion forms.

   Time: PT2M

6. Assembling the Salad

   Lay the arugula on the plates, add the peach wedges, radishes, red onion and shallots. Slice the chicken into diagonal pieces and place on top. Sprinkle with toasted almonds and pistachio shards. Drizzle generously with vinaigrette just before serving.

   Time: PT3M

7. Serving

   Give the salad a light toss just before eating to distribute the flavors, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

880

Protein

50 g

Carbohydrates

28 g

Fat

35 g

Fiber

6 g