1 To make the salad:.
2 Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil in a skillet and cook the breasts, 2 min per side. Place the breasts in a baking dish and bake for 15 min or til thermometer registers 160 and juices run clear.
3 Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion is browned.
4 Line 4 serving plates with lettuce. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each place. Serve with the dressing.
5 To make the dressing:.
6 Puree the onion, avocado, oil, lime juice, and water in a blender.
DRESSING TO GO WITH THE SALAD:
1 TSP GRATED SWEET WHITE ONION
1 LARGE RIPE AVOCADO
3 TBSPNS EXTRA VIRGIN OLIVE OIL
3 TBSPNS FRESH LIME JUICE
1 TBSPN WATER
PUREE THE ONION, AVOCADO, OIL, LIME JUICE AND WATER IN A BLENDER
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 129 (74%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 0mg||0 %|
|Sodium 14.3mg||0 %|
|Potassium 550.1mg||14 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 4.6g|
|Protein 5.2g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 175
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!