When prepared correctly (with only about .3-.4 kilograms of chicken) this makes two servings at 511 kcal (2,140 kj) each.
1/4 cup of shelled pistachios
1/2 cup panko breadcrumbs (optional)
2 free range chicken breasts (.3-.4kg total)
1 bunch asparagus
1 bag baby spinach
1 red onion
3 teaspoons balsamic vinegar
Preheat oven to 200*C/180*C fan-forced. Bring 1/2 filled kettle of water to boil (2 cups). Snap off woody ends of asparagus. Peel the cucumber into ribbons. Finely slice red onions.
Place pistachio mix in a plastic bag or in the center of a towel, smash with a rolling pin. Add crushed pistachios to a bowl (with breadcrumbs if you are also doing breading).
Lightly spray chicken with olive oil. Coat the chicken in the nut mixture, pressing firmly so it sticks. Lay the crusted chicken on an oven tray. Cook in the oven for 25 minutes, turning halfway. Be sure to cook through. Once done, thickly slice the chicken into strips.
Meanwhile, add the bowling water to a bowl and place asparagus in the bowl. Set aside for 2-3 minutes until tender. Drain after 3 minutes.
In a large bowl, combine balsamic vinegar, asparagus, cucumber ribbons, red onion, and baby spinach. Pepper the salad.
Place sliced chicken across the top and serve!