3/4 cup gf corn flakes 2 Tablespoons pistachios, toasted 1 teaspoon grated lemon zest 1/2 teaspoon salt, divided 1/2 teaspoon pepper, divided Four 4 ounce chicken breast halves, boneless and skinless 1 Tablespoon honey Gf cooking spray 6 cups salad greens 1 Tablespoon fresh lemon juice 1 teaspoon olive oil Lemon wedges for garnish
Directions
In a food processor combine gf cornflakes, pistachios, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper and pulse until coarsely ground. Place crumb mixture in a dish. and set aside.
Place each chicken breast between 2 sheets of heavy plastic wrap and flatten to 1/4" with meat mallet or rolling pin.
Brush chicken with honey and dredge in crumb mixture.
Heat a large skillet, coated with cooking spray, over medium heat. Add chicken and saute 5 minutes on each side or until done. Cut chicken into 1/2" strips and set aside.
Place salad greens in large bowl. Combine remaining salt and pepper, juice and oil; drizzle over greens, tossing gently to coat.
To seve: Divide greens and chicken evenly among 4 plates. Garnish with lemon wedges.
Tips
This lovely salad is perfect for a luncheon... or anytime.
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