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This recipe for CHICKEN PISTACHIO SALAD, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Wednesday, November 5, 2008


C. shelled pistachio nuts, finely ground
tsp. salt
tsp. freshly ground black pepper
2 T. olive oil
c. diced sweet white onion
1 head romaine lettuce

1 tsp. grated sweet white onion
1 large ripe avocado, pitted and peeled
3 T. olive oil
3 T. fresh lime juice
1 T. water

To make salad, preheat the oven 375. Mix the nuts in a pie plate with tsp. salt and tsp. pepper. Press the chicken into the nuts. Heat 1 T. 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 of until a thermometer inserted in the thickest portion registers 160 and the juices run clear.

Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, tsp. 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.




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