Spinach Salad with Pistachio Chicken
1 cup shelled pistachio nuts
4 T. Pistachio oil + more for salad
4 skinless chicken breast halves
Garlic powder and black pepper to taste
10 oz. package baby spinach, rinsed and drained
1 pint cherry tomatoes
1 avocado, sliced
1 yellow pepper, julienned
2 green onions, sliced
Grated parmesan cheese
Traditional Balsamic for drizzling
Finely shop nuts in food processor, place half on a plate. Warm oil in skillet. Press chicken into pistachio pieces, adding more pieces if needed. Sprinkle chicken with garlic and pepper. Place in skillet and cook until golden brown. Reduce heat and cook 3-5 minutes until cooked through. In four bowls, place spinach, tomatoes, avocado, yellow pepper and green onions. Place chicken slices on top. Sprinkle with parmesan, drizzle with Traditional balsamic and Pistachio oil.
