Pistachio Chicken and Spinach Salad

    20 minutes

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

    53 people made this

    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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    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 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)