South Beach Chicken-Pistachio Salad

Total Time
Prep 15 mins
Cook 20 mins

Phase I recipe

Ingredients Nutrition


  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.
Most Helpful

Really sloppy recipe. It calls for you to saut

Keith W. January 19, 2015

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!

kreedhealy February 26, 2009

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.

Linky December 12, 2007