Serves 4
1⁄2 cup shelled pistachio nuts, finely ground
1⁄2 + 1⁄4 teaspoon salt
1⁄2 teaspoon + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tablespoons extra-virgin olive oil
1⁄2 cup diced sweet white onion
1 head romaine lettuce
1 teaspoon grated sweet white onion
1 large ripe avocado, pitted and peeled
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
1 tablespoon water
To make the salad: Preheat the oven to 375°F. Mix the nuts in a pie plate with 1⁄2 teaspoon salt
and 1⁄2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the oil in a skillet
and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for
15 minutes or until a thermometer inserted in the thickest portion registers 160°F and the juices
run clear.
Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, 1⁄4
teaspoon salt, and a pinch of pepper. Cook until the onion is browned.
Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the
lettuce on each plate. Serve with the dressing.
To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.
Nutritional Information:
481 calories
34 total fat (5 g sat)
70 mg cholesterol
13 g carbohydrate
33 g protein
5 g fiber
520 mg sodium