SALAD

  • 1/2 cup shelled pistachio nuts, finely ground
  • 1/2 + 1/4 teaspoon salt
  • 1/2 teaspoon + 1 pinch finely ground black pepper
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup diced sweet white onion
  • 1 head romaine lettuce

DRESSING

  • 1 teaspoon grated sweet white onion
  • 1 large ripe avocado, pitted and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 tablespoon water

To make the salad:

  1. Preheat the oven to 375 degrees F.
  2. Mix the nuts in a pie plate with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. Press the chicken into the nuts.
  4. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side.
  5. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160 degrees F and the juices run clear.
  6. Heat the remaining tablespoon of oil in a nonstick skillet over high heat.
  7. Add the diced onion, 1/4 teaspoon salt, and a pinch of pepper.
  8. Cook until the onion is browned.
  9. Line 4 serving plates wit lettuce.
  10. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate.
  11. Serve with the dressing.

To make the dressing:

  • Puree the onion, avocado, oil, lime juice, and water in a blender.

Serves 4

NUTRITION AT A GLANCE

Per serving: 481 calories, 33 g protein, 13 g carbohydrates, 34 g fat, 5 g saturated fats, 520 mg sodium, 70 mg cholesterol, 5 g fiber