After being sick for a week, I wanted my first visit back to the kitchen to be a bright one full of flavor, colors and nutrients. This fun salad was simple and tasty.
Macadamia Nut Mango Chicken Salad
2 cups macadamia nuts, divided
1 cup vegetable oil
1 1/2 pounds chicken breast, pounded 1/2-inch thick
1/2 cup flour
2 eggs, beaten
1 large ripe mango, peeled, pitted and chopped
1 can diced pineapple
1 red bell pepper, halved, seeded and chopped
1 bag lettuce mix
1/2 cup dressing (I used a Papaya Poppy Seed dressing)
Crush 1 3/4 cups macadamia nuts either by hand in a plastic baggie or pulse in a food processor and place in a shallow dish. Heat vegetable oil in a large skillet on medium heat until about 350 degrees. Make sure chicken is thin. Place flour and eggs in shallow dishes. Dredge chicken in flour and shake, then dredge in egg and shake off extra. Pat in crushed nuts to make sure thoroughly coated. Repeat with remaining chicken breasts, then place in skillet (in batches if needed). Cook about 5 minutes on each side, until juices run clear. Place on a paper towel-lined plate and let rest 5 minutes, then slice into bite-sized pieces.
While chicken cooks, combine remaining macadamia nuts, mango, pineapple, bell pepper, lettuce and dressing in a large bowl. Add chicken and toss. Enjoy!