SOUTH BEACH CHICKEN-PISTACHIO SALAD
Make and share this South Beach Chicken-Pistachio Salad recipe from Food.com.
Provided by Tarbean
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 499.9, Fat 34.5, SaturatedFat 4.9, Cholesterol 68.4, Sodium 531, Carbohydrate 17.8, Fiber 9.3, Sugar 4.5, Protein 33.8
SOUTH BEACH SALAD
Make and share this South Beach Salad recipe from Food.com.
Provided by WendyMaq
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 213.3, Fat 16, SaturatedFat 2.5, Cholesterol 70.7, Sodium 723.8, Carbohydrate 14.1, Fiber 6.4, Sugar 2.8, Protein 7
SOUTH BEACH SALAD
Hearts of palm, artichokes and olives put the beach in this South Beach Diet Phase 2 favorite.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 14
Steps:
- To make the vinaigrette dressing: Combine the olive oil, vegetable oil, vinegar, mustard, salt, and pepper in a screw-top jar. Cover tightly and shake vigorously to mix.
- To make 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 cherry tomatoes.
Nutrition Facts : Calories 223.4 calories, Carbohydrate 14.1 g, Cholesterol 62 mg, Fat 16.6 g, Fiber 5.2 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 1050.4 mg, Sugar 1.2 g
CHOPPED SALAD WITH TUNA - SOUTH BEACH
From The South Beach Diet Book, this salad is very fresh and light, but still filling. The flavor of the veggies is enhanced by the tangy dressing.
Provided by Ms B.
Categories Tuna
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
- To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
- Drizzle dressing over the salad.
SOUTH BEACH DIET BALSAMIC VINAIGRETTE
From the South Beach Diet Book. This is a phase I recipe. You can whip this up in about 30 seconds. It's great on everything from salads to chicken or fish. Two tbs. over a cold chicken breast and some greens makes a great SBD lunch.
Provided by papergoddess
Categories Salad Dressings
Time 5m
Yield 2/3 cup, 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar or container with a tight lid.
- Cover and shake.
- Store in refrigerator.
Nutrition Facts : Calories 142.7, Fat 14.4, SaturatedFat 2, Sodium 120.5, Carbohydrate 3, Fiber 0.1, Sugar 2.5, Protein 0.1
SOUTH BEACH STYLE WARM CHICKEN SALAD
I tasted a version of this salad while eating lunch at a restuarant in Fishkill, NY. I asked the waitress for the recipe, and she vaguely described how they prepared the chicken. Last night, I attempted to recreate the entire dish, and was very pleased with the results. Here is what I came up with. Please note that all of the dressing ingredients will be to taste and also the chicken cook time will be slightly different depending upon how much your pieces weigh, as well as how thinly you pound them. Herbes de Provence is a French dried herb blend containing lavendar. If you can't find it, use another herb blend you prefer. To get the amount of ground pistachios you will need to purchase a little over half a pound of them in the shell, then grind the nutmeats in a food processor until they resemble bread crumbs - and then measure them after grinding.
Provided by HeatherFeather
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Combine the dressing ingredients,except oils and water, using a whisk to blend well.
- Slowly add oils while whisking fiercely, until all is incorporated.
- Taste and adjust seasonings, adding a little cold water if the taste is too vinegary.
- Pour into a microwave-safe deep glass container and set aside.
- Cook bacon strips in a large skillet a few minutes each side until crisp, remove to paper towel-lined plate to cool.
- Drain off bacon grease, but don't clean out the pan (you will be using the same pan to cook the chicken in, and that bit of residual bacon essence will help flavor the meat).
- Set out four large dinner plates and place 2 cups salad greens on each, then sprinkle cherry tomatoes and cheese around the edges of each plate; set aside.
- Coat chicken pieces heavily with the ground nuts (discard any excess that doesn't stick).
- Preheat oven to 350 F and have ready an ungreased 9x13" casserole.
- Heat a little olive oil in the same skillet you cooked the bacon in, over about medium heat (use just enough oil to keep meat from sticking).
- Brown chicken pieces 3-4 minutes per side, with the lid on- or until both sides have browned evenly, being careful to adjust the heat if needed to keep nuts from burning.
- Place chicken into ungreased casserole dish and bake about 10 minutes, or until fully cooked (if your breasts are really thin, check early, if they are thicker, you may need another 5 minutes).
- While the chicken is baking,re-whisk the dressing again and pop it into the microwave to heat for 30 seconds, stir, then heat another 30 secoinds- just until slightly warmed, not hot (NOTE:since microwaves vary, you may need to adjust the time so you don't boil the oil).
- Drizzle about 1 Tbsp of the warmed dressing over each salad plate; Pour the rest of the dressing into a serving dish to set on the table for each guest add as much or as little extra dressing as they prefer.
- Crumble bacon and sprinkle evenly over each plate.
- When chicken is fully cooked, remove to a cutting board and cut each breast into thin strips,trying to keep them together so they still look like a whole chicken breast shape.
- Using a long spatula, lift each sliced chicken breast and place in the center of each salad.
- Grind a bit of fresh black pepper and a pinch of salt over each serving.
- Serve immediately with the extra dressing on the side.
Nutrition Facts : Calories 906.6, Fat 80.3, SaturatedFat 11.8, Cholesterol 93.6, Sodium 388.2, Carbohydrate 14.8, Fiber 4.1, Sugar 7.1, Protein 35.1
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