Pistachio encrusted chicken salad

    40 min

    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.

    52 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:40min 

    1. Place pistachios in a food processor or liquidiser and pulse until finely chopped. Sprinkle half of chopped pistachios onto a large plate.
    2. 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.
    3. 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.

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    Reviews in English (43)


    They say actions (or pictures) speak louder than words, so I invite you to take a peek at my submitted photo of this salad because it shows how much I enjoyed this salad far more accurately than any words could express. On the rare occasions Hubs goes out of town on a business trip without me I look for a dinner to prepare for myself that is easily scaled to one serving, so main dish salads seem to work perfectly for me. I sure do find some good ones, including this particular salad. I made the salad itself just as written, no changes, no substitutions – the ingredients were all good choices that blended well together and I especially liked the addition of the avocado, which was SO delicious with the pistachio coated chicken. But I did make some changes to how I prepared the chicken. I couldn’t see the pistachios sticking very well to the chicken breast as the recipe was written so I first soaked the chicken in buttermilk, then coated it in a mixture of the finely chopped pistachios and panko bread crumbs. Just as I suspected, the mixture coated the chicken thoroughly. As for the dressing, I used some vinaigrette I had leftover from another recipe I tried recently, and it couldn’t have been a better choice for this salad. I’m not typically a fan of “cold and crunchy” dinners but this one was a real winner with me that I’d happily make again in a heartbeat.  -  29 Nov 2011  (Review from Allrecipes US | Canada)


    This was an excellent salad! Very filling and hearty I made it with baby spinach, cucumber, tomatoes, red peppers, avocado and made my own balsamic vinaigrette (3/4 extra virgin olive oil, 3/4 balsamic vinegar, 1/2 tsp oregano, 1-2 tsp mustard, 1 clove garlic, dash of salt and pepper).  -  24 May 2011  (Review from Allrecipes US | Canada)


    Easy and Delicious!!!! The green onions are a must.  -  29 Dec 2006  (Review from Allrecipes US | Canada)