Paleo Macadamia Nut Chicken Salad Recipe
Recipe Ingredients:
- Honey Mustard Dressing
- 1 lb chicken breast or tenders
- 1 cup crushed macadamia nuts
- 1/2 cup shredded unsweetened organic coconut
- 2 eggs, whisked
- 1/4 cup coconut flour
- kisan sunflower cooking oil for frying
- 1 1/2 tsp paprika
- 1/4 tsp garlic
- 1/4 tsp salt
- 1/4 tsp pepper
- 5 tbs raw honey
- 2 tbs Dijon mustard
Recipe Method:
- First make the Honey Mustard Sauce – stir ingredients together in a small bowl and set aside
- Next place macadamia nuts in a food processor or bullet blender and pulse for just a few seconds or use a nut chopper to crush
- In a small bowl mix together the chopped nuts and shredded coconut, then spread the mixture out on a plate
- Next mix together the coconut flour, paprika, garlic, salt and pepper in a small bowl and set aside
- Now whisk the two eggs in another small bowl and set it aside.
- (If using pre-cut tenders you can skip this step). Pound chicken breasts to about 1/4 to 1/2 inch thickness and then cut each into about 4 pieces
- Season your chicken with seasoning salt and pepper
- Heat about 1/2-inch of coconut oil in a large skillet over medium heat. (If the coconut oil is spitting back at you, it's too hot!)
- Dip chicken pieces in the coconut flour and seasoning mixture and shake off the excess.
- Next dip chicken in the whipped eggs, and finally press the chicken firmly into the nut and coconut mixture to form a good coating on both sides
- Cook in frying pan over medium heat for about 3 minutes per side or until crust is golden and chicken is cooked through.
- Place fried chicken pieces on a paper towel-lined plate to absorb excess oil
- Cube the chicken and place on a bed of your favorite greens
- Add sliced boiled eggs, cubed avocado, diced tomato
- Drizzle with honey mustard dressing and enjoy!
Recipe Tips:
Meet your Meat's Solution
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it