Chicken -Pistachio Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
1/2 cup shelled pistachio nuts, finely ground
1/2 + 1/4 tsp. salt
1/2 tsp. + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tbsp. extra-virgin olive oil
1/2 cup diced sweet white onion
1 head romaine lettuce
Dressing:
1 tsp. grated sweet white onion
1 large ripe avocado, pitted and peeled
3 tbsp. extra-virgin olive oil
3 tbsp. fresh lime juice
1 tbsp. water
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Directions: |
Directions:To make salad: Preheat oven to 375º. Mix the nuts in a pie plate with 1/2 tsp. salt and 1/2 tsp. pepper. Press the chicken into the nuts. Heat 1 tbsp. 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 160º and the juices are clear.
Heat the remaining tbsp. of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 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 dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.
Serves 4 |
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Personal
Notes: |
Personal
Notes: From the South Beach Diet Cookbook.
Per serving: 481 calories, 33 g. protein, 13 g. carbohydrates, 34 g. fat, 5 g. saturated fats, 520 mg. sodium, 70 mg. cholesterol, 5 g. fiber.
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