Pistachio-Chicken Salad

Serves 4

(via* Santa Barbara Pistachios)

Salad

1/2 cup SBP Kernels*, 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

*try Flavored Kernels to add some spark to your salad! Available in: Chile- Lemon, Lemon, Garlic or Hickory!
Instructions

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.

*As seen in Phase 1 of the South Beach Diet

TBC later today when I'm less tired...