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Pistachio Chicken Salad Recipe

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This recipe for Pistachio Chicken Salad, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Baldwin
Added: Saturday, January 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
boneless skinless chicken breasts
1 cup shelled pistachios- ground
1/4 tsp salt and pepper
1 tbsp olive oil for saute pan
Mixed greens or spinach for salad.

For Dressing:
3 tbsp extra virgin olive oil,
1 tbsp of water
2 large ripe avocados pitted and peeled,
juice of 2 limes, salt and pepper to taste,
1 cup of sweet white onion chopped plus one more tbsp of olive oil for saute

Directions:
Directions:
Preheat oven to 375 deg. Trim fat from chicken breast and pound until thickness is evened out. Place ground shelled pistachios on plate and mix with salt and pepper. Dredge chicken breasts through this mixture and coat evenly. Heat 1 tbsp olive oil in skillet and then cook chicken breasts about 1-2 min per side on abt medium heat. Place slightly cooked chicken breasts in oven safe dish and cook for about 15 min until cooked through.

For Dressing:
Heat 1 tbsp olive oil in sm skillet and saute chopped onion until lightly browned. Remove from heat and add to medium bowl for mixing dressing. Mash avocado with potato masher or fork. Squeeze juice of limes into bowl. Combine 3 tbsp of olive oil and 1tbsp water. Add salt and pepper to taste and mix until smooth consistency (you can use a food processor but I just use a fork and it works pretty well).

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I usually do the chicken first and get it in the oven, then start working on the onions to put in the dressing. FYI, I got this from the South Beach Diet cookbook. But it doesnt taste like a diet...

 

 

 

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