Tuesday, June 14, 2011

Chicken Pistachio Salad with Lime-Balsamic Dressing

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
Serves 3-4

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:

Lime-Balsamic Dressing
(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

Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill. Let stand at room temperature 15 minutes; rewhisk before using.)

Dressing recipe from:  Epicurious  (I substituted lime juice for lemon juice.  It's delicious both ways.)

Thank you!

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