Spinach Salad with Pistachio Chicken

Name: Spinach Salad with Pistachio Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 avocado - peeled, pitted and sliced; 283 grams package baby spinach leaves, rinsed and drained; 4 servings black pepper to taste; 1 pint cherry tomatoes; 4 servings garlic powder to taste; 2 green onions, sliced; 4 Tbsps olive oil; 4 servings grated Parmesan cheese for topping; 237 milliliters shelled pistachio nuts; 4 servings bottled balsamic salad dressing, to taste; 4 skinless, boneless chicken breast halves; 1 yellow bell pepper, julienned

You can never have too many main course recipes, so give Spinach Salad with Pistachio Chicken a try. Watching your figure? This gluten free and primal recipe has 748 calories, 46g of protein, and 52g of fat per serving. This recipe serves 4. Head to the store and pick up bell pepper, cherry tomatoes, pepper, and a few other things to make it today. To use up the salad dressing you could follow this main course with the One Bowl Chocolate Cake as a dessert.

Instructions

Place pistachio in a food processor or blender, and pulse until finely diced.

Ingredients you will need

Pistachio Nuts

Equipment you will use

Food Processor

Blender

Sprinkle half of diced pistachios onto a large plate.

Ingredients you will need

Pistachio Nuts

Warm oil in a skillet over medium-high heat. Press chicken breast halves into the pistachio pieces, adding more diced nuts to the plate as needed.

Ingredients you will need

Chicken Breast Halves

Pistachio Nuts

Nuts

Cooking Oil

Equipment you will use

Frying Pan

Sprinkle chicken breasts with garlic powder and black pepper.

Ingredients you will need

Chicken Breast

Garlic Powder

Black Pepper

Place in the skillet, 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.

Ingredients you will need

Whole Chicken