Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Cooking Light March 1999


Credit: Randy Mayor; Styling: Lydia E. DeGaris

Recipe Summary

4 servings (serving size: 1 1/2 cups salad and 1 chicken breast half)


Ingredient Checklist


Instructions Checklist
  • 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 sauté 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.

Nutrition Facts

217 calories; calories from fat 23%; fat 5.6g; saturated fat 0.9g; mono fat 3g; poly fat 0.9g; protein 29.1g; carbohydrates 12g; fiber 2.2g; cholesterol 66mg; iron 2.5mg; sodium 427mg; calcium 53mg.