We loved the flavor combination in this one.
1/2 cup shelled, unsalted pistachios
1/4 cup plus 1 tablespoon olive oil
1/4 cup white-wine vinegar (I used red)
Coarse salt and ground pepper
4 chicken cutlets (about 1 pound total)
1 teaspoon ground coriander
1 head romaine lettuce, coarsely chopped
1/2 cup packed fresh parsley
1 bunch scallions, thinly sliced
4 ounces feta, crumbled
2 navel oranges (peel and white pith removed), halved and thinly sliced
In a medium skillet, toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes. Transfer to a plate; let cool. In a large bowl, whisk together 1/4 cup oil and vinegar; season with salt and pepper, and set dressing aside.
Heat remaining tablespoon oil in skillet over medium. Sprinkle chicken with coriander; season with salt and pepper. Cook (in batches if necessary), turning once, until opaque throughout, 2 to 3 minutes per side. Transfer to a cutting board, and thinly slice crosswise.
Add pistachios, lettuce, parsley, and scallions to bowl with dressing, and toss to combine. Divide among serving bowls; top with chicken, feta, and oranges.