Macadamia Nut-Crusted Chicken over Salad with Mango, Avocado and Tomato (Paleo, Whole30, Gluten-Free)

Macadamia nut crusted Chicken over salad with mango, avocado, tomatoThere was a place in New York City that I used to order many “overtime dinners” from because they had healthy and tasty options. Well, though my days of working overtime in the office are long gone, my memory of my overtime dinners remain.  This was my interpretation of Macadamia nut-crusted chicken over salad that I had for many a meals.  I was happy to report that the whole family loved this one.

This recipe uses my favorite seasonings noted in my seasoned chicken recipe. This recipe is also Paleo, whole30 and gluten-free-friendly.

Ingredients:

  • 6 Thick Chicken breasts
  • 1 egg mixed with 1T water
  • 1.5 c macadamia nuts (crushed using food processor or old coffee grinder (coffee grinds cleaned out!))
  • ½  to a full cup almond meal (make your own or buy ground almond meal/flour in the store)
  • 2T garlic powder
  • 1T paprika
  • Salt and pepper to taste
  • 1 head of romaine lettuce (or mixed greens of choice)
  • 1 mango, diced
  • 1 avocado, cubed
  • 1 c grape tomatoes, halves
  • 1 T Balsamic vinegar
  • 3 TExtra virgin olive oil
  • 1t Dijon mustard

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