Chicken-Pistachio Salad

The chicken makes a great topper for this salad, or without the salad as a great main course dish.

Salad:
1/2 c shelled pistachio nuts, shelled & finely ground
1/2 + 1/4 t salt
1/2 t. + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 T extra virgin olive oil (EVOO)
1/2 c diced sweet white onion
1 head romaine lettuce

Dressing:
1 t grated sweet white onion
1 lrg ripe avocado, pitted and peeled
3 T EVOO
3 T fresh lime ju9ice
1 T water

Preheat the oven to 375 degrees F. Mix the nuts in a pie plate with 1/2 t salt and 1/2 t pepper. Press chicken into the nuts. Heat 1T EVOO 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 degrees F and the juices run clear.

Heat the remaining T of oil in a non-stick skillet over high heat. Add the diced onion, 1/4 t 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. Spoon 1/4 of browned onion over the chicken. Serve with the dressing.

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

Serves 4

Nutrition Information: (per serving)
480 calories, 33 grams protein, 13 g carbohydrates, 34 grams fat, 520 mg sodium, 70 mg cholesterol, 5 g fiber

From The South Beach Diet by Arthur Agatston, M.D.