Pistachio Chicken Salad

Gluten free

Ingredients

• Salad
  • ½ cup finely ground pistachios
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 boneless skinless chicken breast halves from chickens that have been allowed to live and die in a sustainable, ethical, humane way, such as those from Grow & Behold or Kol Foods
  • 1-2 Tbsp extra virgin olive oil
  • ½ cup diced sweet white onions for optional topping
  • 1 head romaine lettuce, washed and dried, either separated into leaves or cut or torn into pieces
• Dressing
  • 1 large avocado
  • 3 Tbsp extra virgin olive oil
  • 3 Tbsp fresh lime juice (or lemon if you forgot to get a lime)
  • 1 Tbsp water

Directions

1. Prepare the chicken
   1. If you are starting with whole pistachios, shell a bag-full and grind in food processor until fine. Measure after grinding.
   2. Preheat the oven to 375°F.
   3. Mix the nuts on a plate with ½ tsp salt and ½ tsp pepper. Press the chicken breasts into the nuts so the breasts are coated as well as possible.
   4. Heat 1 Tbsp of the oil in a cast iron skillet and cook the breasts a few at a time over medium-high heat, 2 min per side. Place the breasts back in the skillet, add any remaining nuts from the plate, put in oven and bake for 20-25 minutes or until thermometer registers 160°F and juices run clear.
2. Prepare the topping if you want to include it
   1. Heat the remaining Tbsp of oil in a nonstick skillet over medium heat.
   2. Add the diced onion and an additional ¼ tsp salt and pinch of pepper.
   3. Cook over medium-high heat until the onion is browned.
3. Make the dressing
   1. Put the avocado, oil, lime juice, and water in a blender.
4. Assemble the salad
   1. Line 4 large plates with lettuce.
   2. Slice the chicken breasts and arrange 1 sliced breast on top of the lettuce on each plate.
   3. Spoon a fourth of the dressing onto each salad.
   4. If you made the topping, sprinkle a fourth of it onto each salad.

Serve immediately while the chicken is still warm. Serves 4.

Adapted from The South Beach Diet.