【Wandofu Pistachio】Pistachio Chicken Salad

Overview

I present to you this new Pistachio Chicken Salad as a warm-up for your Valentine's Day banquet~~ The chicken breasts are marinated in advance, then mixed with oil to seal in the gravy, lightly fried and then served to maintain the tenderness of the meat. Put it together with crispy pistachios, refreshing cucumbers, attractive red and nutritious carrots, mix it with sweet salad dressing, use golden non-fried potato chips as a container, and decorate it slightly, it is a stunning Western-style salad that makes people feel like they are in a Western restaurant. Serve this Pistachio Chicken Salad for your lover, for yourself, or for your family. I believe everyone will be very happy. Maybe some roads still require a person to walk for a long time, so please take courage, because besides love, there are more beautiful things in life, and they will also surprise you! We only have one life. May we live a happy and healthy life whether we are single or with a partner!

Tags

• cold dishes
• children
• old man
• western food
• autumn recipes
• dinner
• chicken breast
• cucumber
• freshly ground black pepper
• olive oil
• potato chips
• potatoes
• vanilla
• wandofu pistachio nuts
• white rum
• carrot
• salad dressing
• salt

Ingredients

Steps

1. 1 Remove the fat from the chicken breast, tear off the excess white membrane, and chop the meat slightly on both sides with the back of a knife.

   

2. 2 Cut the meat into dices, add a little salt, black pepper, and white rum, and mix evenly.

   

3. 3 Add 1/2 tablespoon of olive oil, mix well, and let sit for 30 minutes.

   

4. 4 Peel the pistachios kernels out of their shells.

   

5. 5 Wash the cucumber and cut into cubes.

   

6. 6 Wash the carrots, peel and dice them.

   

7. 7 Wash the potatoes, peel them, and cut into square slices about 2cm thick.

   

8. 8 Put the potato slices into a bowl, add a little salt and a few drops of olive oil, and mix well.

   

9. 9 Heat a frying pan, add a little olive oil, turn to low heat after the oil temperature rises, add potato slices, fry until the bottom is golden brown, then turn over, fry until both sides are golden brown, and serve.

   

10. 10 Add a little more olive oil to the frying pan. When the oil temperature rises, turn to medium heat, add diced carrots and a little salt, stir-fry until cooked, and remove.

    

11. 11 Add an appropriate amount of olive oil to the frying pan. When the oil temperature rises, add the diced chicken and stir-fry until the meat turns white and is cooked through. Remove immediately.

    

12. 12 Arrange the fried potato slices on top of each other on a plate and garnish with green vegetables. Take a few pistachios and break them in half and place them on one side of the plate.

    

13. 13 Remove the gravy from the slightly cooled chicken dices, put them into a large bowl with the diced carrots, cucumbers, and remaining pistachios. Add a little salt, black pepper, herbs, and olive oil, and mix well.

    

14. 14 Add salad dressing and mix well.

    

15. 15 Put a piece of potato chip on the plate, use chopsticks to pick up an appropriate amount of salad, and spread it out one by one on the potato chip.

    

16. 16 Add another potato chip, then arrange the salad, and repeat to the desired height.