Photo: Randy Mayor; Styling: Lydia E. DeGaris
4 servings (serving size: 1 1/2 cups salad and 1 chicken breast half)

How to Make It

Step 1

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.

Step 2

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.

Step 3

Heat a large nonstick skillet coated with cooking spray over medium heat. Add chicken, and sauté 5 minutes on each side or until done. Cut chicken into 1/2-inch strips; set aside.

Step 4

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.

Step 5

Divide the salad greens and chicken evenly among 4 plates. Garnish with lemon wedges, if desired.

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