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: For nutritional information on all the ingredients in Chicken Pistachio Salad just click on each ingredient name. Then adjust the serving size for any Chicken Pistachio Salad ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

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.