This vibrant salad features tender chicken coated in a crunchy pistachio crust, served on a bed of fresh spinach and topped with colorful vegetables and a tangy dressing.
Ingredients
1 cup pistachios
4 pieces chicken breast halves
2 tablespoons olive oil
1 teaspoon garlic powder
to taste black pepper
6 cups spinach leaves
1 cup cherry tomatoes
1 piece avocado
1 piece bell pepper
1 bunch green onions
1/4 cup Parmesan cheese
2 tablespoons balsamic vinegar
Method
Begin by finely chopping the pistachios in a food processor. Spread half of the chopped nuts onto a large plate.
In a skillet, heat some oil over medium-high heat. Coat each chicken breast half with the pistachios, adding more if necessary. Season the chicken with garlic powder and black pepper. Cook the chicken in the skillet until it turns golden brown. Then, lower the heat to medium-low and let it cook for an additional 3 to 5 minutes on each side until fully cooked. Once done, transfer the chicken to a cutting board and slice it thinly.
Take four bowls and evenly distribute the spinach leaves, cherry tomatoes, sliced avocado, diced bell pepper, and chopped green onions among them. Add the sliced chicken on top of each salad. Finally, sprinkle with Parmesan cheese, drizzle with balsamic vinegar, and finish with a pinch of black pepper.
