South Beach Chicken-Pistachio Salad - 17.7g Carbs, 9.3g Fiber, 4.5g Sugar
From: The South Beach Diet
Prep Time: 15 min
Total Time: 35 min
--> Salad
1/2 cup pistachio nut, shelled and finely ground
3/4 tsp salt
1/2 tsp black pepper, freshly ground (plus a pinch)
4 boneless skinless chicken breast halves
2 Tbsp extra virgin olive oil
1/2 cup sweet white onion, diced
1 head romaine lettuce
--> Dressing
1 tsp sweet white onion, grated
1 large avocado, pitted and peeled
3 Tbsp extra virgin olive oil
3 Tbsp fresh lime juice
1 Tbsp water
--> Salad
1. Preheat the oven to 375. Mix the nuts in a pie plate with 1/2 tsp salt
and 1/2 tsp pepper. Press the chicken into the nuts. Heat 1 Tbs of the oil
in a skillet and cook the breasts, 2 min per side. Place the breasts in a
baking dish and bake for 15 min or til thermometer registers 160 and juices
run clear.
2. Heat the remaining Tbs of oil in a nonstick skillet over high heat. Add
the diced onion, 1/4 tsp salt, and a pinch of pepper. Cook til the onion
is browned.
3. Line 4 serving plates with lettuce. Slice the chicken breasts and arrange
1 breast on top of the lettuce on each place. Serve with the dressing.
--> Dressing
Puree the onion, avocado, oil, lime juice, and water in a blender.
Serving: 4
Serving Size: 1 (403 g)
Nutrition per Serving:
499.8 Calories, 310 Calories from Fat, 34.5g Total Fat, 4.9g Saturated Fat,
22.1g Monounsaturated Fat, 5.5g Polyunsaturated Fat, 0g Trans Fat,
68.4 mg Cholesterol, 530.9mg Sodium, 1184.0mg Potassium, 94.5mg Magnesium,
17.7g Total Carbs, 9.3g Dietary Fiber, 4.5g Sugars, 33.8g Protein
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