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1
In a small skillet over medium heat, toast whole spices (cardamom, cumin seed, coriander seed, fennel seed, mustard seeds, black peppercorns) until fragrant; allow to cool. Coarsely grind spices in a mortar and pestle or in a spice grinder.
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2
Add soaked dates, coconut milk, ginger, and lemon juice to a blender and blend until smooth. Add toasted spices, turmeric powder, chili flakes, and salt and blend for a few more seconds. Set aside 3 tablespoons of the marinade and store in the fridge for later use in the dressing.
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3
Combine chicken thighs and remaining marinade in a large bowl, ensuring they are fully submerged. Place plastic wrap directly on chicken and allow to marinate in the fridge for 4 hours or overnight.
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4
Remove the chicken from marinade, shaking off the excess. Heat oil in a skillet over medium-high heat. Cook the chicken for 4 minutes on each side, or until cooked through. Transfer to a plate and allow to cool for 5 minutes, then cut into 1 inch chunks. Place the chicken in a covered bowl until thoroughly chilled.
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5
Make the dressing while chicken is cooling. Whisk together reserved marinade, yogurt, and mayonnaise. Add fresh lemon juice, salt, and pepper to taste. Note: You could easily use more mayonnaise instead of the yogurt to make the recipe dairy-free.
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6
Assemble the salad. Combine the chicken, dressing, carrots, scallions, celery, parsley, dates, and pistachios in a large bowl. Note: the pistachios will lose their crunch when refrigerated so wait to add them if you are not serving the salad right away.
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7
Serve over greens or over thick-sliced bread.
