Lemon Aioli Chicken Salad with Pistachios

• Meat

  • 2 (6 ounce boneless skinless chicken breasts, boneless skinless

• Produce

  • 1 Lemon, Small
  • 1/4 cup Medjool dates, pitted
  • 2 Radishes

• Refrigerated

  • 1 Egg yolk, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/4 cup Olive oil, high-quality

• Nuts & Seeds

  • 3 tbsp Pistachios

• Bread & Baked Goods

  • 2 slices Toast

• Dairy

  • 1/4 cup Greek yogurt

Found on dessertfortwo.com

Ingredients

• 2 6-ounce boneless, skinless chicken breasts
• salt and pepper
• 1 large egg yolk
• 1 small lemon, zested and juiced
• 1/4 cup high-quality olive oil
• 1/4 cup Greek yogurt
• 3 tablespoons shelled pistachios
• 1/4 cup pitted Medjool dates, sliced
• 2 radishes, sliced
• 2-4 slices of toast, for serving

Directions

• Place the chicken breasts in a medium skillet and cover them with water. Sprinkle salt and pepper into the water. Turn the heat to medium, and bring the water to a bubble. As soon as it starts to simmer, turn off the heat, cover, and let poach for 20 minutes. Remove the chicken from the water (test it for an internal temperature of 165-degrees), and let it cool.
• Meanwhile, in a blender or food processor, add the egg yolk. Sprinkle in the lemon zest and juice on top, and turn on the blender. While the blender or processor is running, VERY slowly stream in the olive oil. Once all the olive oil is in the blender, continue to let the blender run until the mixture becomes creamy, about 2-5 minutes. Add the Greek yogurt, 1/4 teaspoon salt, and 1/8 teaspoon black pepper and blend.
• Shred (or dice) the chicken into bite-size pieces. Add it to a bowl with the pistachios, dates, and radishes. Stir in the lemon aioli. Serve on toast or in a sandwich.