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.
34 total fat (5 g sat)
70 mg cholesterol
13 g carbohydrate
33 g protein
5 g fiber
520 mg sodium