Chicken Pistachio Salad
1/2 c. shelled pistachios, finely chopped or ground
1/4 c. plain bread crumbs
2 big boneless skinless chicken breasts
2 T olive oil
1/2 - 1 c. diced sweet onion (I did 1/2 c. last night, but wished I'd had more!)
1 head romaine lettuce, chopped
1 t. diced sweet onion
1 lg ripe avocado, pitted, peeled and chopped
3 T olive oil
3 T fresh squeezed lime juice
1 T water
Preheat the oven to 375. Chop up head of romaine lettuce and put in fridge to chill while preparing meal. Mix the nuts and bread crumbs with some salt and pepper and spread out on a plate. Roll the chicken in egg and then press the nut / bread crumb mixture on all sides of the breasts.
Heat 1 T of oil in a skillet and cook the coated chicken breasts for about 2 minutes per side. Transfer chicken to baking dish and bake for about 15 minutes or until cooked all the way through.
Heat 1 T of olive oil in skillet over medium heat. Saute diced onion with a little salt and pepper until brown.
Dressing: puree onion, avocado, oil, lime juice and water in food processor or blender. The dressing ends up similar to a guacamole.
Divide romaine lettuce among 4 plates or bowls. Slice the chicken breasts and arrange one on top of each bed of lettuce. Top with browned onion and dressing.
We also enjoyed some spinach dip for an app (thanks, Jetton) and homemade cupcakes by Caroline.
Happy birthday, Kathryn!!