Chicken salad with macadamia nuts and avocado


By Dr. Ronald Hoffman

Serves 4

6-ounce chicken breasts, boneless, skinless, cut into thin paillards
Salt and pepper, to taste
4 eggs, beaten
2 ounces heavy cream
Black pepper, freshly ground
4 ounces macadamia nuts, pulverized
1 cup macadamia nut oil
4 cups of mesclun greens mix
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 medium avocados
Chicken salad dressing

  1. Lightly season each chicken breast with salt and pepper. In a separate bowl, beat the eggs, cream, salt, and pepper well. Dip the chicken into the beaten eggs, then into the macadamia nuts. Repeat until all the breasts are coated. Pour the oil into a large skillet and heat until it’s just below burning. Pan fry the chicken over medium-high heat for 3 to 4 minutes on each side until cooked through. Remove from the heat and set aside.
  2. Place the salad greens and bell peppers in a separate wooden bowl and toss them with the dressing. Divide the salad into individual plates, pit and cut in half each avocado, and place one half decoratively on the side of each plate. Place on chicken breast on top of each salad and serve. The chicken can be served hot, warm, room temperature, or even cold. This salad is a true classic.

Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.

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