South Beach Chicken-Pistachio Salad

Phase I recipe

• Ready In: 35 mins
• Serves: 4

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
• 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.