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Chicken Pistachio Salad Recipe

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This recipe for Chicken Pistachio Salad is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup shelled pistachios, finely ground
1/2 tsp. + 1/4 tsp. Salt
1/2 tsp. + pinch freshly ground pepper
4 boneless chicken breast halves
2 T. Olive oil
1/2 cup diced sweet white onion
1 head romaine Lettuce

Dressing:
1 tsp. Grated sweet white onion
1 large avocado, pitted and peeled
3 T. Olive oil
3 T. Fresh lime juice
1 T. Water
Directions:
Directions:
Preheat the oven to 375º. Mix the nuts with the 1/2 tsp each of salt and pepper. Press the nut mixture into the chicken breasts. Heat 1 T. Olive oil in a skillet and cook the chicken, 2 minutes each side. Place chicken in baking dish and cook for 15 minutes or until done and juices run clear.

Heat the remaining 1 T. Olive oil in a non-stick skillet over high heat, cook onions until caramelized.

Line Lettuce in serving plates or bowls, toss with carmelized onions. Slice chicken and place on top, then add dressing.

Dressing: puree the onion, avocado, oil, lime juice and water in a blender.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
South Beach, Phase One. Calories: 481

 

 

 

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