Spinach Salad With Pistachio Chicken Recipe

Name: Spinach Salad With Pistachio Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled pistachio nuts; 4 tablespoons olive oil; 4 skinless, boneless chicken breast halves; garlic powder to taste; black pepper to taste; 1 (10 ounce) package baby spinach leaves, rinsed and drained; 1 pint cherry tomatoes; 1 avocado - peeled, pitted and sliced; 1 yellow bell pepper, julienned; 2 green onions, sliced; grated Parmesan cheese for topping; bottled balsamic salad dressing, to taste

Servings: persons

1 cup shelled pistachio nuts
4 tablespoons olive oil
4 skinless, boneless chicken breast halves
garlic powder to taste
black pepper to taste
1 (10 ounce) package baby spinach leaves, rinsed and drained
1 pint cherry tomatoes
1 avocado - peeled, pitted and sliced
1 yellow bell pepper, julienned
2 green onions, sliced
grated Parmesan cheese for topping
bottled balsamic salad dressing, to taste

1
Place pistachio in a food processor or blender, and pulse until finely diced. Sprinkle half of diced pistachios onto a large plate.
2
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. Sprinkle chicken breasts with garlic powder and 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. Remove chicken to a cutting board, and slice into thin slices.
3
Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, bell pepper, and green onions. Place chicken slices on top. Sprinkle with Parmesan, pour on Balsamic vinegar, and season with black pepper.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shelled pistachio nuts, 4 tablespoons olive oil, 4 skinless, boneless chicken breast halves, garlic powder to taste, and more.

Yes, Spinach Salad With Pistachio Chicken falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spinach Salad With Pistachio Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions