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Paleo Macadamia Nut Chicken Salad

Paleo Newbie Paleo Macadamia Nut Chicken Salad with Honey-Mustard Dressing

Here’s a hearty and totally yummy meal for all of you salad lovers…

Remember my macadamia crusted chicken from last week? I seriously can’t get enough of the stuff…so I made another meal out of it.

Trust me when I say you’d better cook a double batch of this delicious chicken! The first time around I kept it simple with just the macadamia crusted chicken, honey-mustard dip, and a side of sweet potato fries (kids would love it this way).

Then the next day I made a salad in a snap using the leftover tenders and sauce from the first batch!

That’s my kind of paleo. Anytime I can get 2 or 3 meals out of one recipe I’m pretty excited. 😉

Obviously you could use whatever fresh ingredients you have on hand to throw together a salad with the chicken. The one I made was a winning combo – my twisted version of a Cobb salad. Wonderful! 

And one more thing… I can’t tell you the difference it makes when you use free-range, organic chicken. I know for some of you the extra cost may be out of your paleo budget. But if you have a few extra bucks or can catch it on sale, buy it. I was never really a chicken fan until now. It’s so tender and juicy, there’s really no comparison.

So get cooking my friends and fry up some of the best paleo chicken I bet you’ve ever had, and mix it up to with fresh ingredients to make this delicious salad. Your tummy and your family will thank you!


Paleo Macadamia Nut Chicken Salad Recipe

Paleo Macadamia Nut Chicken Salad Recipe


    Macadamia Nut Chicken
  • 1 lb chicken breast or tenders
  • 1 cup crushed macadamia nuts
  • 1/2 cup shredded unsweetened organic coconut
  • 2 eggs, whisked
  • 1/4 cup coconut flour
  • Coconut oil for frying
  • 1 1/2 tsp paprika
  • 1/4 tsp garlic
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Honey Mustard Dressing
  • 5 tbs raw honey
  • 2 tbs Dijon mustard
  • 1 tbs apple cider vinegar
  • Salad Mix
  • I used spinach leaves, boiled eggs, tomatoes and avocados, plus the macadamia nut chicken – make it with your favorites!


  1. First make the Honey Mustard Sauce – stir ingredients together in a small bowl and set aside
  2. Next place macadamia nuts in a food processor or bullet blender and pulse for just a few seconds or use a nut chopper to crush
  3. In a small bowl mix together the chopped nuts and shredded coconut, then spread the mixture out on a plate
  4. Next mix together the coconut flour, paprika, garlic, salt and pepper in a small bowl and set aside
  5. Now whisk the two eggs in another small bowl and set it aside.
  6. (If using pre-cut tenders you can skip this step). Pound chicken breasts to about 1/4 to 1/2 inch thickness and then cut each into about 4 pieces
  7. Season your chicken with seasoning salt and pepper
  8. Heat about 1/2-inch of coconut oil in a large skillet over medium heat. (If the coconut oil is spitting back at you, it's too hot!)
  9. Dip chicken pieces in the coconut flour and seasoning mixture and shake off the excess. Next dip chicken in the whipped eggs, and finally press the chicken firmly into the nut and coconut mixture to form a good coating on both sides
  10. Cook in frying pan over medium heat for about 3 minutes per side or until crust is golden and chicken is cooked through. Place fried chicken pieces on a paper towel-lined plate to absorb excess oil
  11. Cube the chicken and place on a bed of your favorite greens
  12. Add sliced boiled eggs, cubed avocado, diced tomato – or your own favorite veggies
  13. Drizzle with honey mustard dressing and enjoy!


11 replies
  1. Stephanie
    Stephanie says:

    Do you know what I could use instead of the eggs? I have been having egg sensitive but this recipe looks delicious!

    • Trina
      Trina says:

      Hi Stephanie…I assume you mean the eggs that hold the chicken crust together…unfortunately I don’t have a good substitute for eggs in this recipe.


Trackbacks & Pingbacks

  1. […] Craving something breaded and crispy? Go for this macadamia nut-crusted chicken! Get the recipe here. […]

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