Pistachio Crusted Chicken Salad

CHICKEN - PREP: 10 MIN. | COOK: 25 MIN. | MAKES 4 SERVINGS

Spinach & Quinoa Salad w/ Vinaigrette - PREP: 10 MIN. | MAKES 4 SERVINGS

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Spinach and Quinoa Salad with Citrus Vinaigrette:

1 1/2 cups cooked quinoa

9 ounce bag of baby spinach

1 cup of grapefruit segments (such as Del Monte found in the refrigerator sections), juice reserved

2 avocados, peeled and cut into slices

1/4 cup sliced almonds

Blue cheese or goat cheese crumbles (optional)

1/4 cup grapefruit juice

1 teaspoon lemon juice

1 tablespoon Dijon Mustard

6 tablespoons olive oil

1/2 teaspoon Salt

Pepper

Pistachio Crusted Chicken:

2 large chicken breasts cut in half

horizontally or 4 chicken cutlets

1/4 cup Dijon Mustard

1 cup pistachios, chopped coarsely

Salt

Pepper

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pistachio crusted Chicken

1. Preheat the oven to 425 degrees.
   

2. Using a pastry brush, spread the mustard onto the top side of each portion of chicken. Season with salt and pepper. Place the chicken mustard side down into the pistachios to create a crust. Place the chicken on a baking sheet pistachio side up. Bake uncovered for 25 minutes or until cooked through.

Spinach and Quinoa Salad with Citrus Vinaigrette

1. In a small bowl combine the grapefruit juice, Dijon, lemon juice, salt and pepper. Whisk to combine.
   

2. Slowly drizzle in the olive oil, constantly whisking until the dressing is emulsified.

3. To assemble the salad: Place the quinoa in a large serving bowl. Add about half the dressing to the quinoa and stir to combine. Add the spinach and toss with the quinoa. Top with the grapefruit segments, avocado, cheese and onion. Slice the chicken and place on top of the salad. Serve with additional dressing.