Recipe: Lemon Pistachio Chicken over Greens

Sliced Lemon-Pistachio Chicken Over Greens

3/4 cup cornflakes
2 tablespoons pistachios, toasted
1 teaspoon grated lemon rind
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon honey

Cooking spray
6 cups gourmet salad greens
1 tablespoon fresh lemon juice
1 teaspoon olive oil
Lemon wedges (optional)


Combine cornflakes, pistachios, rind, 1/4 teaspoon salt, and 1/4 teaspoon 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. 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. Cut chicken into 1/2-inch strips; set aside. Place salad greens in a large bowl. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, juice, and oil, and drizzle over salad greens, tossing gently to coat. Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.
Yield: 4 servings (serving size: 11/2 cups salad and 1 chicken breast half).

CALORIES 217 (23% from fat); FAT 5.6g (sat 0.9g, mono 3g, poly 0.9g); PROTEIN 29.1g; CARB 12g; FIBER 2.20g; CHOL 66mg; IRON 2.50mg; SODIUM 427mg; CALC 53mg