Chicken with Watercress, Orange and Pistachio Salad

Chicken with Watercress, Orange and Pistachio Salad

Prep Time

20 Mins






Diabetic, Gluten-Free, Lactose Free
Chicken sauteed with pistachios and spices, served with fresh watercress leaves and chopped herbs then finished with a simple but delicious homemade citrus dressing.


1/3 cup shelled unsalted pistachio nuts
2 Tbsp. olive oil, divided
2 (8 oz) boneless skinless chicken breasts
1/8 tsp. salt
1/4 tsp. black pepper
1 to 2 cups watercress (thick stalks removed)
1 cup frozen shelled edamame, cooked and drained
1/2 cup loosely packed cilantro leaves
1/4 cup loosely packed basil leaves
2 Tbsp. fresh dill
2 Tbsp. fresh tarragon leaves
1 Tbsp. lemon juice
1 Tbsp. orange juice (freshly squeezed or bottled)


1. Heat a medium skillet (dry) over medium heat.
2. Add the pistachios in a single layer and cook for about 5 minutes, shaking the pan or stirring frequently, until the nuts give off a light toasted aroma. Transfer the nuts to a cutting board and chop them finely.
3. Add 2 tsp. oil to the skillet and heat over medium-high heat.
4. Sprinkle the chicken with the salt and pepper. Add the chicken to the skillet and cook 6 to 8 minutes per side, or until cooked through. Remove the skillet from the heat.
5. In a large bowl, toss together the watercress, edamame, cilantro, basil, dill, and tarragon.
6. In a small bowl, whisk together the remaining 4 tsp. olive oil, the lemon juice, orange juice, and a dash of salt and pepper. Drizzle the dressing over the salad and toss to coat evenly with the dressing.
7. Divide the salad evenly between 2 plates, and serve each salad with 1 chicken breast. Top each salad portion with half of the chopped pistachios.

Nutritional Information

  • Total Fat: 31g
    • Saturated Fat: 4g
  • Cholesterol: 130g
  • Sodium: 285g
  • Protein: 65g
  • Total Carbohydrate: 15g
    • DietaryFiber: 7g
    • Sugar: 4g