corazon
Executive Chef
This is very tasty! Hope you enjoy! 
Lemon Pistachio Chicken Over Spinach Salad
Serves 4
3/4 cup cornflake crumbs
4 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
½ teaspoon salt, divided
½ teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet baby spinach
Various salad toppings (tomatoes, cukes, avocado, etc)
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)
Combine cornflakes, pistachios, rind, ¼ teaspoon salt, and ¼ teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to ¼-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into ½-inch strips; set aside.
Place salad greens in a large bowl with salad toppings. Combine ¼ teaspoon salt, ¼ teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat.
Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.
Lemon Pistachio Chicken Over Spinach Salad
Serves 4
3/4 cup cornflake crumbs
4 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
½ teaspoon salt, divided
½ teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey
Cooking spray
6 cups gourmet baby spinach
Various salad toppings (tomatoes, cukes, avocado, etc)
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)
Combine cornflakes, pistachios, rind, ¼ teaspoon salt, and ¼ teaspoon pepper in a food processor; pulse until coarsely ground. Place crumb mixture in a shallow dish. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to ¼-inch thickness using a meat mallet or rolling pin. Brush the chicken with honey. Dredge the chicken in crumb mixture.
Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into ½-inch strips; set aside.
Place salad greens in a large bowl with salad toppings. Combine ¼ teaspoon salt, ¼ teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat.
Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.
