Roasted Carrot and Chicken Salad with Pistachios Recipe

Farm-fresh veggies and bitter winter days might not always go hand-in-hand. Not so with carrots. 

Fall carrots can be left in the ground and covered with mulch, then harvested later.

Roasted Carrot and Chicken Salad with Pistachios

Recipe by Nutrition World
0.0 from 0 votes
Course: SaladCuisine: American



    This carrot-inspired twist on a classic incorporates grapes and pistachios for a nutrient-packed make-ahead lunch.


    • 1 pound

      large carrots, peeled and cut into ½" diagonal slices (2 cups)

    • 1 Tbs

      brown sugar

    • 2 Tbs

      extra-virgin olive oil

    • ½ tsp


    • ½ tsp

      freshly ground black pepper

    • 2

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

    • 4 Tbs

      snipped fresh chives

    • 1 Tbs

      plus 1 tsp cider vinegar

    • 1

      medium shallot, thinly sliced

    • 2 cups

      baby arugula

    • 1

      bunch watercress, tough stems removed

    • cups

      halved red seedless grapes

    • 2 Tbs

      unsalted shelled chopped pistachios


    • Preheat the oven to 425°F. 

    • Coat an 11x9-inch baking pan and a rimmed baking sheet with olive oil cooking spray. Place carrots in the prepared baking pan. Sprinkle with sugar, one teaspoon of olive oil, and ⅛ teaspoon each of salt and pepper. Toss to coat well. 

    • Roast, stirring several times, until carrots are tender and lightly golden at the edges. 

    • About five minutes before carrots are done, place the chicken in a mound on the prepared baking sheet. Drizzle with one teaspoon of oil and sprinkle with two tablespoons of chives and ⅛ teaspoon each of salt and pepper. Toss to mix. Arrange in a single layer. Roast, turning once, for five to seven minutes, until cooked through. 

    • Remove carrots and chicken from the oven and let cool a few minutes. 

    • Meanwhile, in a salad bowl, mix vinegar, shallot, and remaining oil, two tablespoons chives and ¼ teaspoon each salt and pepper. Let stand five minutes or more to blend the flavors. 

    • Add arugula, watercress, and grapes to the dressing and toss to mix well. Spread out on a platter. Top with carrots, chicken and any juices, and sprinkle with the pistachios.

    Nutrition Facts (per serving):

    • Calories—257 | Total Fat—11g | Cholesterol —38mg | Saturated Fat—2g | Sodium—446mg | Carbohydrate—28g | Dietary Fiber —5g | Protein – 15g

    Facts about Carrots

    How to Choose:

    Pick carrots with intensely deep hues, as these will be the freshest. Avoid carrots with faded pigments or hairy roots – both indicators that they’re past their prime. Also pass up any carrots with splits or cracks.

    Storing Wisdom:

    Cut off the greens. The first step to successfully storing carrots is to cut off the greens, as they sap nutrients from the roots. Then store carrots in a lid-covered container filled with water to keep them crisp until you cook. 

    Don't toss those tops!

    According to Epicurious, carrot tops aren’t actually poisonous, as is widely believed. Instead of tossing them, they suggest using them in a pesto or as a garnish for sweet soups – their bitterness will add a nice contrast. Or don’t eat them at all, and use their lush green stems as a flower arrangement filler.

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