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Chicken Pistachio Salad

Source of Recipe

by Shanny, from prevention.com


Recipe Introduction

a South Beach Diet recipe

List of Ingredients

½ cup shelled pistachio nuts, finely ground
½ tsp salt
½ tsp black pepper
4 boneless, skinless chicken breasts
2 Tbsp extra virgin olive oil
½ cup chopped onion
¼ tsp salt
pinch of black pepper
1 head romaine lettuce

Dressing:
1 teaspoon grated onion
1 large avocado, pitted, peeled & diced
3 tablespoons extra virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water
dash of salt
(Blend until smooth, using blender or hand blender)


Recipe

Preheat oven to 375 degrees F.

Mix nuts in pie plate with ½ teaspoon salt and ½ teaspoon pepper. Press chicken into nuts.

Heat 1 tablespoon oil in skillet, and cook chicken 2 minutes per side.

Place chicken in baking dish, and bake 15 minutes, or until thermometer inserted in thickest portion registers 160 degrees F and juices run clear.

Heat remaining tablespoon oil in nonstick skillet over high heat. Add onion, ¼ teaspoon salt and pinch of pepper. Cook until onion is browned.

Line 4 serving plates with lettuce. Slice chicken, top with sauteed onion, and arrange on lettuce. Serve with the avocado dressing.