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I think it must be the summer weather that has really got me on this salad kick! I love a good salad, all the textures and flavors and it is a great way to get rid of your leftovers! Got random veggies lying around? Chop them up and throw them on some greens with protein and you have a satisfying yet light meal that can satisfy the taste of anyone in your family. Just add some crusty bread and you have a whole meal that was easy to make, and makes room in your fridge for other stuff!

I had some frozen chicken breasts and some pistachios and decided what better way to use them up than to make a gorgeous encrusted chicken breast to throw on that spinach that wasn’t going to last much longer in the fridge! Of course as on anything in this website, feel free to improvise. Forget the salad and serve it with veggies or mashed potatoes if that’s your thing. Or you can use walnuts or pecans as the coating for your chicken. Or don’t use chicken, try trout or tuna steaks instead. The possibilities are endless!

My Version

INGREDIENTS:

Salad:
4 Boneless chicken breasts
1 Cup shelled pistachios, finely ground
1 Bag of fresh baby spinach
¾ Cup Sweet white onion diced
½ pint cherry tomatoes
4 TBS Extra virgin olive oil
Salt & Pepper to taste
¼ tsp Fresh Cilantro/Coriander

Dressing:
1 Large ripe avocado, pitted, peeled and halved
1 Tsp Sweet white onion
4 TBS Extra virgin olive oil
3 TBS Fresh lime juice
1 Clove of garlic
1 Tsp lemon rind
Salt & Pepper to taste

METHOD:

Preheat the oven to 375 F. Grind nuts in a nut mill or food processor, then place on a shallow dish with ½ tsp salt and ½ tsp pepper and cilantro. Press the chicken into the nut mixture so that both sides are well coated.

Heat 2 TBS olive oil in a skillet and cook the chicken breasts for two minutes on each side or until the nit mixture has browned and crisped. Then place the chicken in a baking dish and bake for 20-25 minutes or until cooked all the way through.

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Heat 2 TBS of olive oil in a skillet over medium heat. Sauté the diced onion salt and pepper and cook until the onion is soft and translucent.

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To make the dressing, place all ingredients in a food processor and whiz until everything is incorporated and the dressing is smooth. If you need to add more olive oil you can, if you want a lighter version add water if it has trouble incorporating.

Place ¼ bag of spinach on each plate. Slice the hot chicken breast and place on top of each plate. Garnish with cooked onions and cherry tomatoes and dressing.

Enjoy!

Serves 4