Roasted Carrot and Chicken Salad with Pistachios

This salad is full of healthy protein. The crisp, peeled carrots and seedless grapes complement the hearty chicken pistachios.


1 pound large carrots, peeled and cut into slices (2 cups)

1 tablespoon brown sugar

2 tablespoons extra-virgin olive oil

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 boneless, skinless chicken-breast halves (6 ounces each), cut crosswise in thin slices

4 tablespoons snipped fresh chives or sliced scallion greens

1 tablespoon cider vinegar

1 teaspoon cider vinegar

1 medium shallot, thinly sliced

2 cups baby arugula

1 bunch watercress, tough stems removed

1½ cups halved red seedless grapes

2 tablespoons unsalted shelled chopped pistachios


  1. Preheat the oven to 425°F. Coat an 11 x 9 inch baking pan and a rimmed baking sheet with olive oil cooking spray.
  2. Place the carrots in the prepared baking pan. Sprinkle with the sugar, 1 teaspoon of the olive oil and ⅛ teaspoon each of the salt and pepper. Toss to coat well. Roast, stirring several times, for 25 minutes, until the carrots are tender and lightly golden at the edges.
  3. About 5 minutes before the carrots are done, place the chicken in a mound on the prepared baking sheet. Drizzle with 1 teaspoon of the oil, and sprinkle with 2 tablespoons of the chives and ⅛ teaspoon each of the salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, for 5 to 7 minutes, until cooked through. Remove carrots and chicken from the oven and let cool a few minutes.
  4. Meanwhile, in a salad bowl, mix the vinegar, shallot, the remaining oil, 2 tablespoons chives and ¼ teaspoon each salt and pepper. Let stand 5 minutes or more to blend the flavors.
  5. To finish the salad, add the arugula, watercress and grapes to the dressing and toss to mix well. Spread out on a platter. Top with the carrots, the chicken and any juices, and sprinkle with the pistachios. Serve warm.
Roasted Carrot and Chicken Salad with Pistachios

Nutritional Information

Based on 4 servings.

Per serving:



Total Fat










Dietary Fiber