A fresh and healthy little salad.
It joyfully employs the idea of efficiency in the kitchen. I sauteed several chicken breasts early last week and then refrigerated them. When it was time to make supper, I simply had to do a little slicing, tossing, and stirring.
Chicken-Pistachio Salad with Lime-Balsamic Dressing
1 tablespoon olive oil
1 tablespoon finely minced garlic
2 cups cooked chicken breast, sliced
1/4 cup shelled pistachios; substitute almonds if desired
1 teaspoon lime zest (about 1/2 a lime)
Juice from half a lime (1-2 teaspoons)
1 4-ounce jar pimentos, drained
2 teaspoons freshly chopped parsley (substitute 1 teaspoon dried)
1/4 teaspoon cumin
4-5 cups fresh spinach
Heat the olive oil in a skillet over medium-high heat. Saute garlic for 2-3 minutes. Add remaining ingredients (except the cumin and the spinach). Cook for 5-6 minutes, until chicken is heated through and the lime is very fragrant. Add cumin. Remove from heat.
Place spinach leaves in a large bowl. Pour chicken mixture over spinach and toss well.
The salad is fresh and delicious just like this.
But, if you desire a dressing, consider trying this:
(Makes about 3/4 cup)
3 tablespoons balsamic vinegar
2 tablespoons fresh lime juice
1tablespoon Dijon mustard
2 garlic cloves, minced
1/2 cup olive oil