chicken pistachio salad

salad:
1/2 c shelled pistachio nuts, finely ground
1/2 + 1/4 tsp salt
1/2 tsp + 1 pinch freshly ground black pepper
4 boneless skinless chicken breast halves
2 T evoo
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 evoo
3 T fresh lime juice
1 T water

to make salad:
preheat the oven to 325. mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. press chicken into the 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 thermometer inserted in the thickest portion registers 160 and the juices run clear.

heat the remaining T of oil in a nonstick skillet over high heat. add the diced onion, 1/4 tsp 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. serve with the dressing.

to make dressing:
puree all ingredients in a blender.

serves 4

from south beach.