South Beach Phase 1
Directions
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.
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Serving Size: 1 Serving (179g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 129 (74%) | ||
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Amt Per Serving | % DV | |
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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
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