This is a great salad! Something different than your regular old salad with chicken. Great for lunch or dinner. Any left-overs are great for lunch the next day. Serves 4.
1 Tbsp. grated sweet white onion
1 large avocado pitted and peeled
3 Tbsp. olive oil
3 Tbsp. fresh lime juice
2 Tbsp. water
Puree the onion, avocado, oil, lime juice and water in a blender or small food processor till smooth. Set salad dressing in the fridge till you're ready to use it.
1 cup shelled pistachio nuts, finely chopped
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
4 boneless skinless chicken breasts
2 Tbsp. olive oil
1 cup sliced sweet white onion
1 head of romaine lettuce, cleaned and chopped
Pre-heat the oven to 375 degrees. Chop the pistachios and place them in a pie plate. Sprinkle the chicken breasts with pepper and garlic powder. Press the chicken into the nuts. Heat 1 tbsp. of the oil in a skillet and cook the coated chicken breasts, 2 minutes per side.
Place the chicken in a baking dish and bake at 375 for 15 minutes or until juices run clear.
Heat the remaining tablespoon of oil in the skillet. Add the sliced onion to the skillet. Cook until the onion is browned. Set the onion aside and let it cool. Take the chicken out of the oven and set it aside to let it cool. Then slice it up in preparation to place it on the salad.
Place the lettuce into salad bowls. Top with the onions, sliced chicken breasts and avocado dressing. Enjoy!