Chicken-Pistachio Salad - Low Carb Recipe

 

Makes 4 servings

Preparation Time: 15 to 30 minutes

Ingredients:

Salad

- 1⁄2 cup shelled pistachio nuts, 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

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

Instructions for making:

To make the salad: 

1. 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.

2. 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.

3. 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.

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

Nutritional Information per servings:

- 481 calories

- 34 total fat (5 g sat)

- 70 mg cholesterol

- 13 g carbohydrate

- 33 g protein

- 5 g fiber

- 520 mg sodium 

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