#MEwx Cold with sun and Chicken Pistachio Chicken Salad

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning we have mostly cloudy skies, then clearing. Highs in the upper 20s with light and variable winds.

Tonight we’ll have mostly clear conditions with lows around 17°F. Winds will remain light and variable.

The outdoor temperature is 21.0°F, the dewpoint is 16.4°F and the wind chill is 11.9°F.

We didn’t receive any rain here over the past 24 hours

Today’s sunrise is 7:16 AM, sunset is 4:10 PM and we’ll have 8 hours 54 minutes of daylight today. Moonrise is 9:53 PM and Moonset is 10:38 AM. The moon phase is Waning Gibbous and is 76% illuminated. Our next Full Moon is on January 25 and our next new moon will be on January 11.

The wind velocity is between 9.4 MPH and 13.9 MPH from the North.

The Relative pressure is 29.83, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun and a few clouds.

The Humidity is 82%, the UV index is 0 placing the average person at low risk and the solar radiation reading is 58.5W/m2.

Visibility is 10.0 miles /16.1 Kilometers with patchy clouds up there.

 

This meal has ‘some’ meat in it and it gives you something to do with those pistachio nuts you have left over from Xmas. BTW, stay off the bathroom scale until at least January 7. It’ll give you an idea on how much you’re losing and how fast you’re losing it.

 

Chicken Pistachio Salad

(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