Indian-Spiced Chicken Salad With Dates And Pistachi

Name: Indian-Spiced Chicken Salad With Dates And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Cardamom pods, removed from shells; 1.5 teaspoons whole cumin seeds; 1 tablespoon whole coriander seeds; .5 teaspoons whole fennel seeds; .5 teaspoons whole mustard seeds; .5 teaspoons black peppercorns; 3 dried medjool dates, pitted and soaked in boiling water for a few minutes; i can full-fat coconut milk (13.6oz); 2 teaspoons fresh ginger, grated; 2 tablespoons fresh lemon juice; 4 cloves of garlic; 1 teaspoon tumeric powder; .5 teaspoons chili flakes; 1 teaspoon salt; 1 tablespoon oil, for cooking; 2 pounds chicken thighs, trimmed of excess fat; 3 tablespoons yogurt; 2 tablespoons mayonnaise; fresh lemon juice, to taste; salt and pepper, to taste; 1 small carrot, shredded; 1 scallion, diced; 1-2 stalks of celery, diced; 2 tablespoons fresh parsley, finely diced; 5 dried medjool dates, pitted and roughly chopped; .25 cups pistachios, roughly chopped

Servings: persons

3 Cardamom pods, removed from shells
1.5 teaspoons whole cumin seeds
1 tablespoon whole coriander seeds
.5 teaspoons whole fennel seeds
.5 teaspoons whole mustard seeds
.5 teaspoons black peppercorns
3 dried medjool dates, pitted and soaked in boiling water for a few minutes
i can full-fat coconut milk (13.6oz)
2 teaspoons fresh ginger, grated
2 tablespoons fresh lemon juice
4 cloves of garlic
1 teaspoon tumeric powder
.5 teaspoons chili flakes
1 teaspoon salt
1 tablespoon oil, for cooking
2 pounds chicken thighs, trimmed of excess fat
3 tablespoons yogurt
2 tablespoons mayonnaise
fresh lemon juice, to taste
salt and pepper, to taste
1 small carrot, shredded
1 scallion, diced
1-2 stalks of celery, diced
2 tablespoons fresh parsley, finely diced
5 dried medjool dates, pitted and roughly chopped
.25 cups pistachios, roughly chopped

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.
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.
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.
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.
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.
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.
7
Serve over greens or over thick-sliced bread.

1184

kcal

Calories

106

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3 Cardamom pods, removed from shells, 1.5 teaspoons whole cumin seeds, 1 tablespoon whole coriander seeds, .5 teaspoons whole fennel seeds, and more.

Yes, Indian-Spiced Chicken Salad With Dates And Pistachios falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Indian-Spiced Chicken Salad With Dates And Pistachios

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions