Ingredients Jump to Instructions ↓

  1. 125g shelled pistachio nuts

  2. 4 tablespoons olive oil

  3. 4 skinless, boneless chicken breast fillets

  4. garlic granules to taste

  5. black pepper to taste

  6. 285g baby spinach leaves, rinsed and drained

  7. 300g cherry tomatoes

  8. 1 ripe avocado, peeled, pitted and sliced

  9. 1 yellow pepper, thinly sliced

  10. 2 spring onions, sliced

  11. 4 tablespoons grated Parmesan cheese for topping

  12. 125ml balsamic salad dressing or to taste

Instructions Jump to Ingredients ↑

  1. Place pistachios in a food processor or liquidiser and pulse until finely chopped. Sprinkle half of chopped pistachios onto a large plate.

  2. Warm oil in a frying pan over medium-high heat. Press chicken breast fillets into the chopped pistachios, adding more chopped nuts to the plate as needed. Sprinkle chicken breasts with garlic granules and black pepper. Place in the frying pan, 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 chopping board and slice into thin slices.

  3. Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, pepper and spring onions. Place chicken slices on top. Sprinkle with Parmesan, pour on balsamic dressing and season with black pepper.


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