Pistachio Crusted Chicken with Greek Potato Salad

Pistachio Crusted Chicken with Greek Potato Salad

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, October 14, 2018.


Potato Salad

  • 1 pack baby potatoes
  • 2 tomatoes
  • ½ telegraph cucumber
  • 1 pack roasted red capsicum
  • ½-1 pack Kalamata olives
  • ½ pack feta cheese
  • 1 pack date and mustard dressing


  • 1 pack chicken breast steaks
  • ½ tsp Dijon mustard
  • 1 pack pistachio nut mix

To Serve

  • 1 pack red pepper mayo

Have Handy

  • olive oil
  • pepper
  • salt


  1. Preheat oven to 220°C. Bring a medium pot of salted water to the boil.
  2. Cook potatoes Quarter potatoes and cook in pot of boiling water for 12-15 minutes, until potatoes are tender. Drain well.
  3. Prep and cook chicken Pat chicken dry and place on a lined oven tray. Brush chicken lightly with mustard, then sprinkle evenly with pistachio nut mix, pressing down firmly with fingers. Drizzle with oil and bake for 8-9 minutes, or until chicken is just cooked through. Set aside to rest for a few minutes and thickly slice.
  4. Prep salad Dice tomatoes and cucumber 1cm; roughly chop capsicum; cut olives in half lengthways; crumble feta. Add all salad ingredients to a large bowl with a drizzle of oil. Toss to combine and season.
  5. Serve salad topped with chicken and red pepper mayo.

Nutritional Information

Energy 2460 kj
588 kcal
Protein 39.7g
Carbohydrate 35.3g
Fat 31.9g