Chicken-Pistachio Salad

• 12 cup shelled pistachio nut, finely ground
• 12 teaspoon salt
• 14 teaspoon salt
• 12 teaspoon fresh ground black pepper
• 1 pinch fresh ground black pepper
• 4 boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 12 cup diced sweet white onion
• 1 head romaine lettuce
• 1 teaspoon grated sweet white onion
• 1 large ripe avocado, pitted and peeled
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice
• 1 tablespoon water

1. To make the salad: Preheat the oven to 375F Mix the nuts in a pie plate with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper.
2. Press the chicken into the nuts.
3. Heat 1 tablespoon of the oil in a skillet and cook the coated breasts, 2 minutes per side.
4. Place the breasts in a baking dish and bake for 15 minutes or until a thermometer inserted in the thickest portion registers 160F and the juices run clear.
5. Heat the remaining tablespoon of oil in a nonstick skillet over high heat.
6. Add the diced onion, 1⁄4 teaspoon salt, and a pinch of pepper.
7. Cook until the onion is browned.
8. Line 4 serving plates with lettuce.
9. Slice the chicken breasts and arrange 1 breast on top of the lettuce on each plate.
10. Serve with the dressing.
11. To make the dressing: Puree the onion, avocado, oil, lime juice, and water in a blender.

pistachio nut, salt, salt, ground black pepper, fresh ground black pepper, chicken breasts, extra virgin olive oil, sweet white onion, romaine lettuce, grated sweet white onion, avocado, extra virgin olive oil, lime juice, water

Taken from www.food.com/recipe/chicken-pistachio-salad-355010 (may not work)