South Beach Chicken-Pistachio Salad

By therman

Ingredients

• Salad
• 1 ⁄2 cup pistachio nut, shelled and finely ground
• 3 ⁄4 teaspoon salt
• 1 ⁄2 teaspoon black pepper, freshly ground (plus a pinch)
• 4 boneless skinless chicken breast halves
• 2 tablespoons extra virgin olive oil
• 1 ⁄2 cup sweet white onion, diced
• 1 head romaine lettuce
• Dressing
• 1 teaspoon sweet white onion, grated
• 2 large avocados, pitted and peeled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon water

Preparation

Step 1

To make the salad:.
Preheat the oven to 375. 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 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til 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 place. Serve with the dressing.
To make the dressing:.
Puree the onion, avocado, oil, lime juice, and water in a blender.