Add pistachios, salt, black pepper, lemon rind and cornflakes in a blender and process until coarsely ground. Transfer the crumb mixture in a bowl.

Place chicken breast between 2 plastic sheets and flatten to ¼-inch thickness. Brush the chicken with honey and dredge in the crumb mixture.

Heat a pan that is lightly coated with cooking spray over medium heat. Add chicken and cook both sides until it is cooked through. Cut the chicken into ½-inch strips and keep them aside.

In a large bowl, add mixed salad greens. Now add salt, black pepper, oil and juice. Toss the greens to gently coat with other ingredients.