This chicken is so, so yummy! I have made it 3 times now, and it is always wonderful. It is a salad recipe, but i have made it to just serve with veggies as well. I don't make the dressing, I don't eat salad dressing, but I do eat some avocado with it, yum! I know you may look at it and think it is fattening, blah, blah.... but pistachios (nuts in general, raw and unsalted) eaten the right way, and right serving are one of the best things you can put into your body. Try this recipe, you will love it!! To get my pistachios fine, I put them in a Ziploc and use my meat tenderizer thingy and gently pound them.
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
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
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