CHICKEN-PISTACHIO SALAD

CHICKEN-PISTACHIO SALAD image

Number Of Ingredients 13

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1/2 cup shelled pistachio nuts, finely ground
salt to taste
black pepper to taste
4 boneless skinless chicken breast halves
2 T olive oil
1/2 cup diced sweet white onion
mixed greens
DRESSING
1 tsp white onion, grated
1 large ripe avocado, pitted and peeled
3 T olive oil
3 T lime juice
1 T water

Steps:

Preheat the oven to 375 degrees. Mix the nuts in a pie plate with salt and pepper. Press the chicken into the nuts. Heat oil in a skillet and cook the coated breasts, 2 minutes per side. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion resigters 160 degrees and the juices run clear. Heat the remaining oil in a nonstick skillet over high heat. Add the diced onion with pinch of salt and pepper. Cook until the onion is browned. Serve chicken over mixed greens, topped with onion and dressing. Dressing: Puree the onion, avocado, oil, lime juice and water in a blender