Macadamia Nut Crusted Chicken Salad with a Honey-Mustard Dressing



Ingredients:

Dressing

  • 1/4 cup honey
  • 3 Tbsp Dijon Mustard
  • 3 Tbsp Olive Oil
  • 1 Tbsp Grape seed Oil
  • 3 Tbsp Minced Shallots
  • 1 Tbsp Cider Vinegar
  • Juice of ½ Lemon
  • Salt and Pepper to taste

Salad

  • 8 cups of mixed salad greens
  • 1 Cucumber sliced
  • 15-20 cherry tomatoes or organic mini-tomatoes

Chicken

  • 2 Boneless chicken breast halves (sliced horizontally to make thinner)
  • Clear wrap or baggie (to pound the chicken)

Ingredients For Dipping Mixture:

  • 2 eggs
  • 2 Tsp Cornstarch
  • Juice of ½ of Lemon

Crust Mixture

  • 1 cup course dry bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 tsp Kosher Salt
  • ¼ tsp black pepper
  • Mince zest of 1 Lemon
  • 1 Cup finely Chopped Mauna Loa Macadamia Nuts (Note: The nuts need to be chopped finely enough that they will not fall off of the chicken )

Instructions:

Dressing

  • Saute the shallots in a small pan with a small amount of grape seed oil. Watch them carefully so as not to burn them. A sprinkle of garlic can also be added, if desired.
  • Stir all the ingredients together in a bowl and add salt and pepper as desired.
  • Place in a glass jar in the refrigerator until ready for serving.

Salad

  • Toss all of the ingredients in a large bowl.
  • Wait to add the dressing until ready to serve the meal.
  • NOTE: Feel free to add any of your favorite salad ingredients at this stage.

Chicken

  • Pound the chicken breasts gently to slightly flatten in a baggie or between clear wrap.
  • Blend the eggs, cornstarch and lemon together in a bowl.
  • Combine the Ingredients for the crust mixture in a second bowl.
  • Dip each chicken breast in the egg mixture and then into the dry crust mixture and place on a rack. Once done dipping all the chicken, place the rack  into the refrigerator for 30 minutes to set crust.
  • Preheat the oven to 450° F.
  • Saute the chicken in oil  in a skillet over medium-high heat until the chicken is golden brown, about 2-3 minutes on both sides.
  • Then put chicken  into a baking dish and place in the oven for approximately 8 minutes and test inside temperature (should reach 165 degrees internal temperature).
  • Once the chicken is cooked, remove from the oven and let cool.
  • Once it’s cool, slice and add to salad. You can now dress the salad.

Original recipe from: Dierdre Michalski – Tastes & Travels.