#MEwx Mild temps again with a Chicken Pistachio Salad recipe

Good Morning Augusta

This morning we have partly sunny skies with highs in the mid 30s. Winds are light and variable.

Tonight we'll have mostly cloudy skies with lows in the lower 20s. Winds will remain light and variable. 

The readings from my weather instruments are:

Our outdoor temperature is 30.6°F, the humidity is 64%, the Dew point is 19.8°F with a wind chill of 30.6°F.

The wind direction is North Northwest between 0.0 MPH and 1.1 MPH.

The Relative pressure is 29.94, the Absolute pressure is 29.74 and rising with a weather graphic indicating snow and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with mostly cloudy skies again.

The UV rating is 0 out of 16, The moon is 0.2% illuminated, the moon phase is Waxing Crescent, Sunrise is 7:12 am↑ 120° Southeast, sunset is 4:23 pm↑ 240° Southwest, Moonrise is 7:51 am↑ 124° Southeast, Moonset is 4:50 pm↑ 237° Southwest and we'll have 9 hours 11 minutes of daylight today.

We had 0.01 inches of snow melthere over the past 24 hours.

I know this is a second chicken recipe in two days, but if you like pistachio nuts, you'll love this South Beach diet meal. Truth be told, I've been known to make the chicken by itself as a amin course.

Chicken Pistachio Salad Recipe

(Serves 4)

 

50g 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 tablespoons extra-virgin olive oil

50g chopped sweet white onion

1 head romaine lettuce

 

Salad Recipe Dressing

 

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

 

Cooking Method:

 

To make the salad: Preheat the oven to 190 deg C. Mix the nuts with 1/2

teaspoon salt and 1/2 teaspoon pepper in a pie dish.  Press the chicken into

the nuts.  Heat 1 tablespoon of oil in a frying pan and cook the coated

breasts, 2 minutes per side.  Place the breasts in a baking dish, place in

the oven, and bake for 15 minutes or until a thermometer inserted in the

thickest portion registers 71 deg C and the juices run clear.

 

 

Heat the remaining tablespoon of oil in a non-stick frying pan over high

heat.  Add the chopped onion, 1/4 teaspoon salt and a pinch of pepper.  Cook

until the onion is browned.  Line 4 serving plates with lettuce.

 

To make the dressing: Puree the onion, avocado, oil, lime juice and water in

a blender.

 

Slice the chicken breasts and arrange 1 breast on top of the lettuce on each

plate.  Serve with the dressing.

 

South Beach Diet Food Nutrition Fact per serving :

481calories

33g protein

13g carbohydrates

34g fat

5g saturated fat

520mg sodium

70mg cholesterol

5g fibre