Macadamia-Crusted Chicken Salad

Macadamia-Crusted Chicken Salad
24 servings


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


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 pecans for the macadamia nuts.
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