Chicken, Macadamia & Avocado Salad – this has become my new favourite summer salad, so I thought that I would share it with you. My inspiration came from seeing something similar on a menu in a coffee shop and I was dying to try it, especially since I was starving from spending the morning at the beach, but alas, the café had run out of a couple of the essential ingredients and weren’t able to deliver on my wish.
So, I thought that I would run with the idea, take out all the bits of the salad that I don’t like, flesh it out with all the things that I do like and with ingredients that are readily available and easily accessible to create my own little gem.
I already had some Macadamia nuts leftover from making yet another big batch of my White Chocolate & Macadamia Cookies for Damo’s kids, who absolutely love them, so I decided to add them to my salad for that extra little bit of crunch and tasty surprise and boy, they didn’t disappoint. I love Macadamia nuts but they never seem to last long, especially when I’m around. It’s so easy to grab a handful and gnaw on them whilst watching TV or the likes….yum!
Salads are my ‘go to’ dish as I can make up a big batch at the start of the week, which then sets me up for a quick, easy and healthy lunch to take to work for a fraction of the price of what you would pay working in the City. It also means that if I don’t feel like cooking at the end of the day, then I have something to munch on for dinner. I also throw all types of meat and different sauces across them to mix it up a bit, however I must admit, that I can be a creature of habit and tend to use the same ingredients, something I’m working hard to change this year, so stay tuned!
Chicken, Macadamia & Avocado Salad
- 10 macadamia nuts, raw, unsalted roughly chopped
- 1 tablespoon coconut oil
- 1 chicken breast cut into thirds, use one in the salad
- 2 teaspoon paprika
- 2 cups cos lettuce roughly torn
- 1/2 carrot peeled, cut into ribbons using vegetable peeler
- 1/4 large red capsicum thinly sliced
- 1/2 red onion thinly sliced
- 1/2 avocado thinly sliced
- drizzle balsamic vinegar
In a large non-stick frypan over medium heat, add the macadamia nuts. Cook, stirring occasionally until lightly toasted, remove from heat and transfer to another plate to cool.
Return frypan to heat, add the coconut oil.
Add the chicken breasts and cook for 3-4 minutes each side or until cooked through and lightly golden. Remove from heat. Once cooled slice thinly.
Rinse the lettuce and capsicum under cold water.
Roughly tear the lettuce and add to a large bowl or plate. Add carrot, red onion, capsicum, macadamia nuts, avocado and chicken. Toss to combine.
Drizzle with balsamic vinegar.
- The cooking time for the macadamia nuts will vary depending on the heat and type of saucepan you use. Usually only a couple of minutes to toast. I toasted a quarter of a cup so I had some leftover for the rest of the week.
- Chicken Breasts, I only used one of the thirds in my salad, but add more if you like.