Chicken Pistachio Salad

1/2  cup		Pistachios - Raw
1/2  teaspoon		Table Salt
1/2  teaspoon		Ground Black Pepper
1  lb.		Chicken Breast - Raw, Skinless, Boneless
3  tablespoons		Olive Oil - Bragg Organic Extra Virgin
1/2  cup		White Onion - Chopped
1		Romaine Lettuce Leaf
1  ounce		White Onion - Small
1		Avocado - Fresh
3  tablespoons		Lime Juice - Fresh
1  tablespoon		Water

Tip: Click on the ingredient links to learn the nutritional information for all the Chicken Pistachio Salad ingredients. The serving size for any ingredient in Chicken Pistachio Salad may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 375 degrees. 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, in a baking dish and bake for 15 minutes or until a thermometer inserted into the thickest portion registers 160 degrees and the juices run clear.

Heat the remaining tablespoon of oil in a nonstick skillet over high heat. Add the dices 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. Serve with the dressing.

To make the dressing: Puree the onion, avacado, oil, lime juice and water in a blender.