Chicken-Pistachio Salad
Chicken-Pistachio Salad

Chicken-Pistachio Salad

Chicken-Pistachio Salad

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

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