This is one of my favorite light meals. You can't beat the flavor of the pistachio-encrusted chicken and the zing of the lemony dressing. A perfect dish for spring!
3/4 cup cornflakes
2 Tbsp pistachios, toasted
1 tsp grated lemon rind
1 tsp salt, divided
1/2 tsp black pepper, divided
4 (4 oz) skinned, boned chicken breast halves
1 Tbsp honey
6 cups spring greens
1 Tbsp fresh lemon juice
1 tsp olive oil
Combine cornflakes, pistachios, lemon rind, 1/2 tsp salt and 1/4 tsp 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 (or wax paper). Flatten to 1/4-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 saute 5 minutes on each side or until done. Slice chicken into strips; set aside.
Place salad greens in a large bowl. Combine remaining 1/2 tsp salt, remaining 1/4 tsp pepper, lemon juice and oil and drizzle over salad greens, tossing gently to coat.
Divide the salad greens and chicken evenly among 4 plates. Serve immediately.
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