Recently, I did an Instagram poll asking if you guys would rather see fitness posts or food posts and surprisingly enough, it was food for the win! This recipe was something I created while in the mood for a summer meal that was sweet, spicy, crunchy and delicious! I have been making cabbage salads every week since and the best part is that they only get better with time. I basically just throw in whatever veggies I have and then change up the dressing. It can be peanut butter based like today’s recipe, tangy avocado based or a simple vinaigrette.
This is the first time I have used Macadamia Nuts after buying a bag at Trader Joe’s! They worked great as a breadcrumb replacement, but I added a bit of regular breadcrumbs for an additional crunch. This would be the perfect meal for your holiday weekend! Enjoy!
Rainbow Salad Ingredients:
3 Cups Shredded Cabbage
1 Cup Chopped Spinach
4 sliced or Shredded Carrots
1/4 Sliced Red Onion
1/2 Cucumber Chopped
1/2 Cup Cooked Quinoa
1/4 Cup Raisins
1 Cubed Mango
Dressing:
3 Tbsp. Chunky Peanut Butter
1 Tbsp. Sriracha Sauce
1 Tbsp. Honey
2 Tbsp. Rice Wine Vinegar
1 Clove Garlic
1 Tbsp Coconut Oil
Salad Directions:
Blend all of the dressing ingredients. In a separate bowl combine cabbage, spinach, quinoa, carrot, onion and raisins. Cover in half of the dressing and fresh cracked pepper and a pinch of salt. Place in the refrigerator for at least a half hour. When ready to serve, add mango and the remaining amount of dressing to taste.
***Make a double batch of dressing to use half as a dipping sauce for chicken.
Chicken Ingredients:
2 Chicken Breasts
2 Eggs
1 C Macadamia Nuts
1/4 C Gluten Free Panko Breadcrumbs
Avocado or Coconut Oil
Salt
Directions:
Place macadamia nuts in a bag and use a meat mallet to crush. Add panko breadcrumbs to the crushed macadamia nuts and a pinch of salt then set aside.
Butterfly chicken breast and use a meat mallet to pound chicken breast to 1/2 inch thickness and then cut each breast in half to essentially make a large chicken finger. Coat in egg and then macadamia nut mixture.
Two Cooking Options:
Add coconut oil to a pan over medium-high heat. Add coated chicken to pan and cook until to 165 degrees, about 3-4 minutes on each side.
Or for a lighter option: Preheat your oven to 350. Prepare chicken with macadamia nut mixture. Add chicken to a baking sheet fitted with a prepared wire rack sprayed with cooking spray. Bake for 30 minutes or until juices run clear.
This weekend we officially kick-off the summer! Everyone stay safe and enjoy some sun and fun!
