Chicken Avocado Macadamia Nut Salad
A fun summer salad with a tangy tropical twist.
Ingredients
Scale
For the salad
- 2 chicken breasts
- 4 cups mixed greens
- 2 cups fresh asparagus, cut in one inch pieces
- 1 avocado, peeled and sliced
- 1 red grapefruit, peeled and cut into cubes
- 3–4 tbsp flaked coconut
- 2 tbsp macadamia nuts, coarsely chopped
- 1 teaspoon sesame seeds (optional)
For the dressing and marinade
- 1/3 cup avocado oil
- 1/4 cup freshly squeezed grapefruit juice
- 2 tsp Dijon mustard
- 1 tsp red wine vinegar
- 1 teaspoon sea salt
- Freshly ground black pepper
Instructions
- Using a sharp knife, cut the skin and all the white pith off the grapefruit. Working over a bowl, cut between the membranes to release the sections and squeeze the juice from the membranes into the bowl reserving a few (optional) sections of fruit to add to the salad.
- In a small bowl whisk, together salad dressing ingredients. Adjust to taste if desired.
- Place the chicken breasts in a shallow bowl and cover with half of the dressing, cover and refrigerate for 30 minutes to 2 hours.
- To cook chicken breast, I highly recommend trying my technique for the most amazingly moist and tender chicken breast in 3 easy steps. It’s my go-to fail-safe technique for smaller cuts of meat without the bone in or fat to keep it moist. The chicken breasts come out full of mouth-watering juicy flavour every time. Simply cook the chicken with the marinade and when finished cooking let chicken rest for 5 minutes before slicing into ¼ inch slices.
- Lightly steam asparagus until crisp-tender, about 6-7 minutes.
- Combine mixed greens and asparagus in a large bowl. Lightly toss with remaining dressing.
- Add the avocado and sliced chicken and garnish with shredded coconut, chopped macadamia nuts and sesame seeds (if using).
- Enjoy immediately.
Find it online: https://www.stephaniedodier.com/ultimate-salad-guide/
