1 (10 ounce) package baby spinach leaves, rinsed and drained
1 pint cherry tomatoes
1 avacado - peeled, pitted and sliced
1 yellow pepper, julienned (I omit)
2 green onions, sliced
grated parm cheese for topping
bottled balsamic salad dressing to taste
Instructions
Place pistachio nuts into a food processor or blender and pulse until finely diced. Sprinkle half of the diced pistachio nuts onto a plate.
Warm oil in a skillet over medium-high heat. Press chicken breast halves into the nuts, adding more nuts to the plate as needed. Sprinkle with garlic powder and pepper. Place in the skillet, and cook until gloden brown. Reduce heat to medium low, and cook for 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.
Into four bowls, place equal amounts of spinach leaves, tomoatoes, avacado, bell pepper, and green onions. Place chicken strips on top. Sprinkle with parm cheese, pour on balsamic vinegar dressing and season with black pepper.
Originally Submitted
6/21/2011
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