Macadamia Nut Crusted Chicken Salad

Hope you all had a fabulous Thanksgiving. I had a gut-busting great time with my family. Our day was filled with delicious food, good company, karaoke, and of course, lots of wine! And now that I have gained a few pounds; I wanted something a little lighter this week. I decided to make macadamia nut crusted chicken salad. Holy heck-a-roo, was it good! I could not scarf it down fast enough. I decided to make the chicken two ways (baked and fried); if you want it healthy or healthier, it’s up to you! Both were delicious. And the honey mustard dressing was oh, so yummy! Enjoy!


Health tips:  kidney-friendly*, kid-friendly

Ingredients for fried chicken strips (serves 4):

  • 1 lb chicken breasts, cut into strips, or you can use chicken tenders
  • 1 egg, slightly beaten
  • ¼ cup whole wheat flour
  • 1 cup panko bread crumbs
  • 1 cup of flavored macadamia nuts, finely chopped or pulsed in a food processor (I used onion and garlic flavor)IMG_2282
  • Canola oil for frying

Ingredients for baked chicken strips (serves 4):

  • 1 lb chicken breasts, cut into strips, or you can use chicken tenders
  • 1 cup panko bread crumbs
  • 1 cup of flavored macadamia nuts (I used onion and garlic flavor)
  • 2 TBS Greek yogurt
  • Cooking spray

Ingredients for salad and honey mustard dressing (serves 4):

  • 5 TBS honey
  • 3 TBS Dijon mustard
  • 1 TBS apple cider vinegar
  • 2 TBS Greek yogurt
  • 2 TBS coconut oil
  • 1 head of green leaf or romaine lettuce
  • ¼ of a red onion, thinly sliced
  • 1 cup of red cabbage, thinly sliced


  1. To fry chicken: Gather 3 shallow bowls/dishes. Place the flour in one dish, then slightly beat one egg in another, in the third add the chopped nuts and panko. Heat a pan with about ¼-1/2 inch of canola oil. Dip the pieces of chicken first into flour, then shake off excess flour. Dip into egg, then press into the nut/panko mixture. Fry the pieces about 4 minutes per side. Place on a paper towel line plate (or you can keep them warm in an oven on 170 degrees, but placed on a cooling rack that is positioned on a cookie sheet).



To bake chicken: Preheat oven to 400 degrees. Place nut/panko mixture in a shallow bowl/dish.  With a basting/pastry brush, brush each piece of chicken with Greek yogurt. Then, press into nut/panko mixture. Place pieces on a parchment lined cookie sheet (or even better, place on a baking rake that is positioned on a cookie sheet).


The one on the left is baked and the one on the left is fried.
  1. Make dressing: In a personal blender, mix honey, mustard, vinegar, yogurt, and coconut oil. Set aside.
  1. Chop your lettuce, cabbage, and onions. Slice the chicken. (Please feel free to add any of your favorite salad ingredients you would like!)
  1. To assemble, place chopped lettuce on a plate, then add onions and cabbage, and top with sliced chicken! Pour honey mustard dressing over everything. Enjoy!

*Large amounts of nuts are usually frowned upon because they contain phosphorus. Typically people who have kidney disease are on a low- phosphorus diet. But since the chicken is only coated with nuts, I feel this dish would be fine. 🙂

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