Pistachio Chicken and Spinach Salad

    Pistachio Chicken and Spinach Salad


    52 people made this

    This tasty salad makes a great summer dinner. To save time buy pistachios with the shells already removed. Serve with crusty French bread.

    Serves: 4 

    • 1 cup shelled pistachio nuts
    • 4 tablespoons olive oil
    • 4 skinless, boneless chicken breast halves
    • 1 pinch garlic powder, to taste
    • 1 pinch black pepper, to taste
    • 300g baby spinach leaves, rinsed and drained
    • 1 punnet cherry tomatoes
    • 1 avocado - peeled, seeded and sliced
    • 1 yellow capsicum, julienned
    • 2 spring onions, sliced
    • 1/4 cup grated Parmesan cheese for topping
    • 1/2 cup (125ml) bottled balsamic salad dressing, to taste

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Place pistachios in a food processor or blender and pulse until finely diced. Sprinkle half of the pistachios onto a large plate.
    2. Warm oil in a frypan over medium-high heat. Press chicken breast halves into the pistachio pieces adding more crushed nuts to the plate as needed. Sprinkle chicken breasts with garlic powder and black pepper.
    3. Place chicken in the frypan 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 cutting board and slice into thin slices.
    4. To serve; place equal amounts of spinach leaves, tomatoes, avocado, capsicum and spring onions into four bowls. Place chicken slices on top. Sprinkle with Parmesan then pour on Balsamic vinegar. Season with black pepper.

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