![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2003\/09\/CHICKEN-PISTACHIO-SALAD.jpg\")
from The South Beach Diet<\/i><\/p>\nfrom The South Beach Diet<\/i><\/p>\n
1\/2 C. shelled Pistachio Nuts, finely ground
\n1\/2 tsp. + 1\/4 tsp. Salt
\n1\/2 tsp. + 1 pinch Pepper
\n4 boneless, skinless Chicken Breast halves (4oz. portions)
\n2 T. Extra Virgin Olive Oil
\n1\/2 C. diced Sweet White Onion
\n1 head Romaine Lettuce<\/p>\n
Dressing:
\n1 tsp. grated sweet White Onion
\n1 large ripe Avocado, pitted and peeled
\n3 T. Olive Oil
\n3 T. fresh Lime Juice
\n1 T. Water<\/p>\n
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.<\/p>\n
To make the dressing: Puree the onion, avocado, oil, lime juice and water in a blender.<\/p>\n
Yield: 4 Servings
\nCalories: 481
\nFat: 34g
\nFiber: 5g<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n