South Beach Chicken Pistachio Salad Food

SOUTH BEACH CHICKEN-PISTACHIO SALAD

Steps:

• To make the salad:.
• 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.
• 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.
• 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.
• To make the dressing:.
• Puree the onion, avocado, oil, lime juice, and water in a blender.

CHICKEN SALAD WITH PISTACHIOS AND GRAPES

Steps:

• Combine all ingredients and refrigerate till ready to serve.

SOUTH BEACH SALAD

Steps:

• Vinaigrette Dressing: Combine the dressing ingredients in a covered jar and shake vigorously to mix.
• For the salad: Combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
• Add the Vinaigrette Dressing and mix well. Refrigerate for at least 1 hour.
• To serve, place the salad on a bed of lettuce leaves and garnish with the egg and tomato slices.

CHICKEN SALAD SOUTH BEACH FRIENDLY

Steps:

• In a medium bowl, combine the sour cream, scallions, parsley, lemon peel, and salt and pepper to taste. Toss well to blend.
• Add the chicken and toss to coat.
• Serve on a bed of lettuce leaves.

SOUTH BEACH WHITE ASPARAGUS SALAD

Steps:

• In small bowl, combine the tarragon, tomatoes, oil, garlic, and vinegar.
• To serve, place the lettuce leaves on individual serving plates. Arrange 4-6 asparagus spears on the lettuce leaves. Spoon about 3 Tbs of the vinaigrette over the asparagus on each plate.