Spinach Salad with Pistachio Chicken

Ingredients

• 1  avocado pitted peeled sliced
• 10 ounce baby spinach leaves rinsed drained
• 4 servings pepper black to taste
• 1 pint cherry tomatoes 
• 4 servings garlic powder to taste
• 2  green onions sliced
• 4 tablespoons olive oil 
• 4 servings parmesan cheese grated for topping
• 1 cup pistachios shelled
• 4 servings bottled balsamic salad dressing to taste
• 4  chicken breast halves boneless skinless
• 1  bell pepper yellow julienned

Equipment

• food processor
• bowl
• frying pan
• oven
• blender
• cutting board

Directions

1. Place pistachio in a food processor or blender, and pulse until finely diced.
2. Sprinkle half of diced pistachios onto a large plate.
3. Warm oil in a skillet over medium-high heat. Press chicken breast halves into the pistachio pieces, adding more diced nuts to the plate as needed.
4. Sprinkle chicken breasts with garlic powder and black pepper.
5. Place in the skillet, 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.
6. Remove chicken to a cutting board, and slice into thin slices.
7. Into four bowls, place equal amounts of spinach leaves, tomatoes, avocado, bell pepper, and green onions.
8. Place chicken slices on top.
9. Sprinkle with Parmesan, pour on Balsamic vinegar, and season with black pepper.