South Beach Chicken-Pistachio Salad

Tarbean's Note:

Phase I recipe

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

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
• 1 large avocado, pitted and peeled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon water

Directions:

1. To make the salad:.
2. 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.
3. 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.
4. 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.
5. To make the dressing:.
6. Puree the onion, avocado, oil, lime juice, and water in a blender.

Reviews

[Chef #1184215]

This is outstanding. The first thing I prepared from the SB cookbook, but it got me trying other things and I end up liking about 90% of their recipes!

[Linky]

I have also made this with packaged, pre-cooked chicken strips from the deli section. I just toss them with finely chopped pistachios, then proceed as written. Saves time, and is still so tasty.

[sugaree]

We love pistachio chicken. Slight tweaking on the recipe - I marinate the breasts in italian dressing, coat with the pistachio crumbs and bake in stead of fry. In the summer I serve with this salad as the dressing is delicious, but often we just have the chicken. A must to try!