Pistachio Chicken Salad

RECIPE: Pistachio Chicken Salad with Avocado-Lime Dressing

Yeah, it’s 5PM and I’m just getting around to posting. I was working on the photos for the post and ended up at the animal ER with our 21 year old cat for two and a half hours.

This is the picture I took of her just before we left to head to the hospital because we were worried she wouldn't come home again and Jason thought our oldest son would be devastated he didn't get to say goodbye. See, don't you feel like a jackass now for judging me about my late posting?

She’s OK for now (as OK as any cat who’s the equivalent of a human 100 year old can be) and is at home resting and on pain meds, but I’m emotionally exhausted. I know life is finite and that she’s lived a long one, but we will miss her when she’s gone. Especially Jonas, who thinks she really loves him (even though it’s actually that she’s too old to out-run him when he wants to pet her).

So, this post will be a quick one. I’ve posted this recipe over on my other blog before, but it’s one of our favorites, so I thought it deserved an appearance here. We originally discovered it in the South Beach Diet book, but I use more pistachios and avocados than the recipe calls for, so while still generally healthy, if you really wanted a diet-friendly version, you should skimp on the yummy parts.

Pistachio Chicken Salad with Avocado-Lime Dressing
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Recipe type: Dinner
Author: Elizabeth
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Serves: 6
Ingredients
  • 3 chicken breasts, sliced in half to make 6 half-as-thin breasts
  • 3/4 cups of pistachios, food-processed fine
  • 2 avocados
  • 3 limes
  • 2 tablespoons olive oil
  • 3 tablespoons water
  • teaspoon of kosher salt
  • oil for sauteing
  • Romain lettuce
  • 2 bunches of asparagus
  • 3 cloves of garlic
  • 2 tablespoons of shredded parm
  • 1 tablespoon of olive oil
Directions
  1. Put avocados, juice of three limes, 2 tablespoons of olive oil, 3 tablespoons of water and kosher salt in a food processor and process until smooth. The flavor should be super limey.
  2. Heat small amount of oil in a non-stick pan with a top on medium (low if you have gas and are on a big burner). Working in three batches, coat the chicken breasts in the finely processed pistachios and put them in the pan to brown. Put the top on the pan as they cook. If they are sliced thin enough and you don’t cook them too high, by the time each side is browned they will be cooked through.
  3. Preheat oven to 400 degrees.
  4. Line the asparagus up on a cookie sheet. Press garlic and mix it with a tablespoon of olive oil. Coat asparagus with the garlic and olive oil. Sprinkle with parm.
  5. Bake asparagus until browned on the bottom.
  6. Slice chicken breasts and arrange them over the top of a bed of lettuce. Top with avocado dressing and serve with asparagus on the side.

 

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2 Responses to Pistachio Chicken Salad

  1. Amanda N says:

    This looks amazing!

  2. JT says:

    I just had dinner at Mac’s and this makes me want to eat at your house immediately.

    Props to Six, whose name now probably equals the number of lives she still has in reserve.

    Dad

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