Chicken-Pistachio Salad

Serves 4

Ingredients Salad 1⁄2 cup shelled pistachio nuts, finely ground 1⁄2 + 1⁄4 teaspoon salt 1⁄2 teaspoon + 1 pinch freshly 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

Instructions To make the salad: Preheat the oven to 375°F. Mix the nuts in a pie plate with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper. Press the chicken into the nuts. Heat 1 tablespoon of the 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 registers 160°F and the juices run clear.

Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the diced onion, 1⁄4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.

Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Serve with the dressing.

To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.

Nutritional Information:

481 calories 34 total fat (5 g sat) 70 mg cholesterol

13 g carbohydrate 33 g protein 5 g fiber 520 mg sodium