Macadamia-Crusted Chicken Salad

Yield:

24 servings

Ingredients

Ingredients	Weights	Measures
boneless skinless chicken breast halves	6 lb. 4 oz.	24 each 1 each
KRAFT Signature Honey Dijon Dressing, divided	3 lb. + 12 oz. 2-1/2 oz.	2 qt. 1/3 cup
panko bread crumbs	12 oz. 1/2 oz.	5-1/4 cups 3-1/2 Tbsp.
macadamia nuts, ground	12 oz. 1/2 oz.	2-1/4 cups 1-1/2 Tbsp.
olive oil	24 oz. 1 oz.	3 cups 2 Tbsp.
spring mix greens	2 lb. + 4 oz. 1-1/2 oz.	3 gal. 2 cups
red onions, cut into thin strips	12 oz. 1/2 oz.	1-1/2 qt. 1/4 cup
avocados, medium dice	1 lb. + 8 oz. 1 oz.	1-1/2 qt. 1/4 cup
plum tomatoes, diced	1 lb. + 8 oz. 1 oz.	3 cups 2 Tbsp.
salt and pepper	- -	to taste to taste
Parmesan cheese, shaved	3 oz. -	3/4 cup 1/2 Tbsp.
navel oranges, segmented	2 lb. + 8 oz. 1-3/4 oz.	32 each 1/3 each
croutons	12 oz. 1/2 oz.	1-1/2 qt. 1/4 cup

Directions

MARINATE chicken in 1-1/2 qt. of the dressing (or in 1/4 cup of the dressing for trial recipe) 1 hour. Remove chicken from marinade; discard marinade.

MIX bread crumbs and nuts; use to coat chicken. Refrigerate until ready to use.

FOR each serving: Heat oil on medium-high heat. Add 1 chicken breast; cook 2 to 3 min. on each side or until golden brown on both sides. Transfer to sheet pan; bake in 350ºF-convection oven 10 min. or until done (165ºF). Cool slightly.

TOSS 2 cups greens with 1/4 cup each onions and avocados, 2 Tbsp. tomatoes and 1 Tbsp. of the remaining dressing. Place on plate. Slice chicken; place on salad. Season with salt and pepper. Top with 1/2 Tbsp. cheese, about 3 orange segments, 1 tsp. of the remaining dressing and 1/4 cup croutons.

Kraft Kitchens Tips

Substitute

Substitute pecans for the macadamia nuts.

K:57043v01:113285

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