Pistachio Crusted Chicken Salad

I am always looking for delicious salad alternatives. The texture of the pistachios along with the flavors of the chicken and honey balsamic dressing make this a very savory and satisfying meal. Feel free to modify this recipe by using different nut, cheese or fruit mixtures.

2 Chicken Breasts, Pounded Thin
½ Cup Flour for Dredging
½ Tsp. Salt & ½ Tsp. Black Pepper
1 Egg, Beaten & 1 Tbsp. Water
½ Cup Pistachios, Crushed & ¼ Cup Breadcrumbs, Seasoned
¼ Cup Butter & 2 Tbsp. Olive Oil (for skillet)
2 Cups Spring Lettuce Mix, Washed & Dried
1 Cup Arugula, Washed & Dried
½ Cup Feta Cheese, Crumbled
¼ Cup Dried Cranberries
¼ Cup Pistachios, Salted & Shelled
Salt & Pepper to Taste
1 Tbsp. Dijon Mustard
1 Tbsp. Honey
¼ Cup Balsamic Vinegar
½ Tsp. Salt & ½ Tsp. Black Pepper
½ Cup Extra Virgin Olive Oil

Combine the flour, salt and pepper in one bowl, the beaten egg and water in a second bowl, and the crushed pistachios and breadcrumbs in a third bowl. Dredge the pounded chicken in the flour, then the egg wash, then in the pistachio mixture and set aside. In a sauté pan, combine the olive oil and butter and bring to a medium heat. Test the oil to make sure it is ready for frying (sprinkle some of the breadcrumbs on the oil and make sure the oil sizzles). When ready, place the pistachio crusted chicken cutlets in the oil in batches, turning over when lightly browned (approx. 1-2 minutes per side). Remove the chicken from the sauté pan and place the cutlets on paper towels to drain. Sprinkle each warm chicken cutlet lightly with salt.
Place all the salad ingredients in a large bowl (or individual bowls). Plate the salad with the sliced pistachio crusted chicken.
In a small bowl, combine the dijon mustard, honey, balsamic vinegar, salt and pepper. Whisk until well combined. Add the extra virgin olive oil in a slow stream, whisking constantly until well combined. Drizzle the salad dressing over the top of the salad and chicken, and season to taste with salt and pepper. Serve additional honey balsamic dressing on the side.