Reno Personal Training: Pistachio Chicken Salad Recipe

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This delicious salad is a little more effort than slicing a plain chicken breast over a bed of spinach, but much, much tastier.

Give it a try!

Salad Ingredients:

  • 1/2 cup shelled pistachios, ground (use a coffee grinder or food processor)
  • Sea salt
  • Black Pepper
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup diced sweet onion
  • 1 head romaine lettuce

Dressing Ingredients:

  • 1 teaspoon grated sweet white onion
  • 1 large ripe avocado, pitted, peeled
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lime juice (I don’t like lime, so I use lemon instead)
  • 1 tablespoon water

 Preparation Instructions:

Preheat oven to 375 degrees.

Mix the pistachios in a pie plate with 1/2 teaspoon sea salt and 1/2 teaspoon pepper.

Press the chicken breast halves into the nuts.

Heat 1 tablespoon of olive oil in a skillet and cook the coated breast 2 minutes per side.

Place the breasts in a baking dish and bake for 15 minutes (until juices run clear).

Heat another tablespoon of olive oil in the skillet over high heat.

Add the diced onion, 1/4 teaspoon of sea salt, and a pinch of pepper.  Cook and keep everything moving until the onion is browned.

Place the lettuce leaves over 4 serving plates.

Slice the cooked chicken breasts and put one breast on top of the lettuce on each plate.  Serve with the dressing.

Dressing Instructions:

Puree the onion, avocado, oil, lime (or lemon!) juice, and water in a blender.

Pour equally over each serving.

Nutrition Information:

This recipe makes 4 servings.  This info is per serving.

480 Calories

33 g protein

13 g carbohydrates

34 g fat

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