This tasty salad makes a great summer dinner. To save time buy pistachios with the shells already removed. Serve with crusty French bread.
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 USA and 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 USA and Canada)
Easy and Delicious!!!! The green onions are a must. - 29 Dec 2006 (Review from Allrecipes USA and Canada)