South Beach Chicken-Pistachio Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Phase I recipe Ingredients:
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 |
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.
|
|