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Super Healthy Spinach And Pistachio Chicken Salad Recipe
Eleanor Craig
The number of ingredients in this Spinach And Pistachio Chicken Salad recipe will serve 4 individuals. It's super healthy and everyone will love this!
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course
Salad
Cuisine
American
Servings
4
people
Calories
431
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
tablespoons
olive oil
1
cup
pistachio nuts shelled
1
teaspoon
Powder garlic to taste
1
teaspoon
black pepper to taste
4
pieces
skinless
chicken breast boneless halves
10
ounce
pack baby spinach leaves
washed and drained
1
medium
avocado
peeled, sliced
1
medium
julienned bell pepper
1
pint
cherry tomatoes
1
bottled
balsamic salad dressing
1
handful
grated Parmesan cheese for topping
2
stalks
green onions
sliced
Instructions
Using a blender or food processor, place the pistachio and pulse until you achieve the desired cut.
Sprinkle the pistachio on a large plate.
In a skillet, warm the oil over medium-high heat.
Roll the chicken breast halves on a large plate with pistachio, and add more nuts as needed.
Sprinkle black pepper and garlic powder on the chicken breasts.
Place the chicken breasts in a skillet with warm oil and cook until it’s golden brown.
Lower the heat to medium-low, and let it cook for around three to five minutes on each side until there is no pink color inside.
Remove the chicken from the skillet and cut it into thin slices.
Prepare four bowls. Put equal amounts of spinach leaves, bell pepper, green onions, avocado and tomatoes.
Put chicken slices on top and then sprinkle it with Parmesan cheese, add some black pepper and pour Balsamic vinegar.
Nutrition
Calories:
431
kcal
Carbohydrates:
23
g
Protein:
11
g
Fat:
36
g
Saturated Fat:
5
g
Polyunsaturated Fat:
7
g
Monounsaturated Fat:
23
g
Cholesterol:
1
mg
Sodium:
83
mg
Potassium:
1310
mg
Fiber:
10
g
Sugar:
6
g
Vitamin A:
7550
IU
Vitamin C:
109
mg
Calcium:
134
mg
Iron:
5
mg
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