from The South Beach Diet

1/2 C. shelled Pistachio Nuts, finely ground
1/2 tsp. + 1/4 tsp. Salt
1/2 tsp. + 1 pinch Pepper
4 boneless, skinless Chicken Breast halves (4oz. portions)
2 T. Extra Virgin Olive Oil
1/2 C. diced Sweet White Onion
1 head Romaine Lettuce

Dressing:
1 tsp. grated sweet White Onion
1 large ripe Avocado, pitted and peeled
3 T. Olive Oil
3 T. fresh Lime Juice
1 T. Water

Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp each salt and pepper. Press the chicken into nuts. Heat 1 T. 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 meat themometer in the thickest part of the breast reads 180 degrees and the juices run clear. Heat the remaining 1 T. oil in a nonstick skillet over medium high heat. Add the onion, 1/2 tsp. salt and pinch of pepper. Cook until the onion is browned. Line 4 serving plates with lettuce. Slice the chicken breats and arrange 1 breast over each plate. Serve with the dressing.

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

Yield: 4 Servings
Calories: 481
Fat: 34g
Fiber: 5g

Notes: Because of all the healthy oils in the nuts and avocado, this is a very high fat and high calorie dish. I think I might try the salad and pistachio-coated chicken with a low calorie oil free vinaegrette, or else try the dressing on a salad without high fat nut coated chicken, instead of having them both together.