Pistachio Chicken Spinach Salad
Pistachio Chicken Spinach Salad is a tasty dinner salad and a great way to sneak spinach into your family’s diet, sometimes without them even noticing! Add to that the fact that this dish is absolutely heavenly when served with crusty French bread. Save yourself a bit of time and a lot of hassle, though, by buying your pistachios with the shells already removed.
Ingredients:
4 boneless, skinless CHICKEN BREASTS
3/4 C finely ground PISTACHIO NUTS
1 tsp SALT, divided
3/4 tsp PEPPER (freshly ground), divided
2T OLIVE OIL
3/4 C WHITE ONION, diced
8 C fresh SPINACH LEAVES, divided
1tsp WHITE ONION, diced
1 large AVOCADO
3 T extra virgin OLIVE OIL
4 T fresh LIME JUICE
2 T WATER
Instructions:
Preheat oven to 375 degrees. Mix the PISTACHIO NUTS on a plate with 1/2tsp SALT and 1/2 tsp PEPPER. Coat the CHICKEN with nut mixture. Place CHICKEN in baking dish and bake for 15 minutes or until internal temperature reaches 160 degrees. While CHICKEN is baking, heat 2T OLIVE OIL in a pan over high heat.
Add diced ONION 1/2tsp SALT and 1/2 tsp PEPPER. Cook until ONION is browned. Divided SPINACH between 4 plates. Slice the CHICKEN BREAST and place on top of the SPINACH on each plate. Divide cooked ONIONS among the 4 plates.
DRESSING: Combine ONION, AVOCADO, OLIVE OIL, LIME JUICE AND WATER in blender and puree. Pour dressing over salads and serve immediately.
