Chicken-Pistachio Salad Preparation
To make the dressing, grate 1 teaspoon of onion. Puree grated onion, avocado, oil, lime juice and water.
Heat the oven to 375F. 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 chicken in a baking dish and bake for 15 minutes.
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.
Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate. Top with onions.
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