Pistachio Crusted Chicken with Greek Salad

Pistachio Crusted Chicken with Greek Salad

Ready in 35 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 17, 2019.



  • 1 pack bulgur wheat
  • 1 tomato, diced 2cm
  • ½ telegraph cucumber, diced 2cm
  • 2 radishes, diced 2cm
  • ¼ red onion, thinly sliced
  • 1 pack Kalamata olives, roughly chopped
  • ½ pack baby spinach


  • ½ bunch parsley, chopped
  • 1 pack sundried tomato dressing
  • 150g yoghurt


  • 1 pack lean chicken breast steaks
  • 1 tsp mustard
  • 1 pack pistachio nut mix
  • 1 pack chicken spice mix

To Serve

  • Reserved dressing
  • 2 Tbsp feta cheese


  1. Preheat oven to 220ºC. Bring a full kettle to the boil.
  2. Cook bulgur. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well.
  3. Prep dressing. Whisk together all dressing ingredients in a large bowl. Remove ¼ cup dressing from bowl and reserve for serving.
  4. Prep salad veggies. Add all to bowl with dressing.
  5. Prep chicken. Pat chicken dry, season and place on a lined oven tray. Brush with mustard.
  6. Mix pistachio nut mix and chicken spice mix together in a bowl then sprinkle evenly over chicken, pressing down firmly
  7. Cook chicken. Bake for 6-8 minutes, or until cooked through.
  8. Assemble salad. Add bulgur to bowl with salad and dressing. Toss to combine and season.
  9. Slice chicken.
  10. Serve salad topped with chicken. Drizzle over reserved dressing and crumble over feta.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 40.4g
Carbohydrate 29.7g
Fat 17.0g