Chicken-Pistachio Salad
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup shelled pistachio nut, finely ground
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 pinch fresh ground black pepper
- 4 boneless skinless chicken breasts
- 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
- To make the salad: Preheat the oven to 375°F 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°F 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.
- To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.
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