About this recipe:This salad consists of pistachio encrusted chicken breasts, served on a bed of spinach, tomatoes, avocado, peppers and spring onions. Serve with a big hunk of crusty French bread.
125g shelled pistachio nuts
4 tablespoons olive oil
4 skinless, boneless chicken breast fillets
garlic granules to taste
black pepper to taste
285g baby spinach leaves, rinsed and drained
300g cherry tomatoes
1 ripe avocado, peeled, pitted and sliced
1 yellow pepper, thinly sliced
2 spring onions, sliced
4 tablespoons grated Parmesan cheese for topping
125ml balsamic salad dressing or to taste
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Method Prep:10min › Cook:10min › Extra time:20min › Ready in:40min
Place pistachios in a food processor or liquidiser and pulse until finely chopped. Sprinkle half of chopped pistachios onto a large plate.
Warm oil in a frying pan over medium-high heat. Press chicken breast fillets into the chopped pistachios, adding more chopped nuts to the plate as needed. Sprinkle chicken breasts with garlic granules and black pepper. Place in the frying pan, and cook until golden brown. Reduce heat to medium low and cook for about 3 to 5 minutes on each side, until the chicken is no longer pink inside. Remove chicken to a chopping board and slice into thin slices.
Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, pepper and spring onions. Place chicken slices on top. Sprinkle with Parmesan, pour on balsamic dressing and season with black pepper.