Just for curiosity, I tried and did the exact recipe of Chicken-Pistachio Salad from South Beach Diet specially the dressing, I like it! The dressing is easy to do, just mix all the ingredients needed and blend it, that's it. But the chicken mixture, it took me a long time to prepare. First, I don't have ground pistachio nuts, so I have to shell manually, then blended it in a blender to become powder. Nevertheless, it's worth. It's good!
For the salad
1/2 cup shelled pistachio nuts, finely ground
1/2 + 1/4 teaspoon salt
1/2 teaspoon + 1 pinch freshly ground black pepper
4 boneless, skinless chicken breast halves
2 tablespoon extra-virgin olive oil
1/2 cup diced sweet white onion
1 head romaine lettuce
For the dressing
1 teaspoon grated sweet onion
1 large ripe avocado, pitted and peeled
3 tablespoon extra-virgin olive oil
2 tablespoon fresh lime juice
1 tablespoon water
To make the salad
Preheat the oven (oven toaster) to 220°C. In a plate, mix the nuts, 1/2 teaspoon salt and 1/2 teaspoon pepper. Press the chicken into the nuts. In a pan, heat 1 tablespoon of oil and cook the coated chicken breast, 2 minutes per side. Place the chicken breasts in the a baking dish and bake for 15 minutes or until cook.
In a pan, heat the remaining tablespoon of oil. Add onion, 1/4 teaspoon salt, and a pinch of pepper. Cook until the onion is browned.
To make the dressing
Puree onion, avocado, oil, lime juice, and water in a blender.
Place bite size lettuce in a plate. Slice the chicken breasts and arrange on top of the lettuce. Serve with the dressing.