pistachios salt pepper chicken extra virgin essential olive oil white-colored onion romaine lettuce avocado lime juice water
To help make the salad: Preheat the oven to 375. Finely ground the pistachios and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken in to the nuts. Put the the chicken inside a baking dish and bake until done.
Heat remaining oil inside a nonstick skillet over high temperature. Add some diced onion, 1/4 teaspoon salt along with a pinch of pepper. Prepare before the onion is browned.
You can include whatever other toppings towards the salad. I additionally then add low-fat mozzarella dairy product, and used cesar dressing rather from the avocado also it was great.
For that dressing: Puree the onion, avocado, oil, lime juice, and water inside a blender.
Quantity of Servings: 4
Recipe posted by SparkPeople user BETTYHOTMAMA.