Chicken Pistachio Salad
Ingredients:
½ cup shelled pistachio nuts, finely ground
¾ teaspoon sea salt
½ teaspoon = 1 pinch black pepper, freshly ground
4 chicken breast halves, boneless and skinless
2 tablespoons extra virgin cold-pressed olive oil
½ cup diced sweet white onion
1 head romaine lettuce
(Dressing)
1 teaspoon sweet white onion, grated
1 large ripe avocado, pitted and peeled
3 tablespoons extra virgin cold-pressed olive oil
3 tablespoons fresh lime juice
1 tablespoon water
Instructions:
Preheat the oven to 375 degrees. Mix the nuts in a pie plate with ½ teaspoon salt and ½ 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 breast in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. Heat the remaining tablespoon of oil in a skillet over medium-high heat. Add the diced onion, ¼ 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 dressing: Puree the onion, avocado, oil, lime juice, and water in a blender. Pour over chicken breasts.