Photo: Randy Mayor; Styling: Lydia E. DeGaris
Yield
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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Ratings & Reviews

Indiamike57's Review

dlk1217
January 05, 2013
This is my go-to meal for friends watching their weight or a light lunch with company in general. For today's large breasts, I find 2 breasts,max three are plenty for four plus servings. I also usually do 1.5 the topping with a few more pistachios thrown in for good measure. If you need to be gluten free, you can use corn chex insted.

dlk1217's Review

Indiamike57
May 09, 2010
Quick, easy, and very tasty. The combination of the honey and lemon is nice, and the pistachios and cornflakes add a pleasant crunch. This is a definite keeper, and a go-to recipe for me during the warmer months when I don't want to keep the stove on for a long time or eat heavily.

ann1376ette's Review

ann1376ette
May 12, 2009
Although we beat the chicken quite thinly, it still was undercooked on the inside and practically burnt on the outside. Next time I might try placing the chicken in the oven or pre-cooking the meat before pan-frying

KatieInPhilly's Review

KatieInPhilly
May 08, 2009
This was a quick & yummy spring dinner, though I cheated a little to make it faster with fewer dishes to wash. I chopped the pistachios and just mixed them with breadcrumbs because we don't eat cornflakes, and I didn't want to haul out my food processor for it anyway. Next time I'll buy panko breadcrumbs, but this still worked really well. I also skipped toasting the nuts and it didn't matter because they got toasty while the chicken cooked. Served it over baby spinach.