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Chicken-Pistachio Salad Recipe

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This recipe for Chicken-Pistachio Salad, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Thursday, June 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
SALAD
1/2 cup shelled pistachio nuts, finely ground
1/2 + 1/4 teaspoon salt
1/2 + 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
DRESSING:
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

Directions:
Directions:
To make the salad: Preheat the oven to 375 degrees. 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 degrees 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 and onion.
To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of my favorites recipes from the South Beach Diet. You can do the chicken as an entre without putting it on a salad. The chicken, also, cold makes great sandwiches.

 

 

 

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