I’m pretty sure I made this salad three days in a row. Maybe four. I’ve had a recent obsession with macadamia nuts, and this salad is my ode to that little nut of deliciousness. Yes, macadamias are on the pricier side of the nut spectrum, but they are totally worth it and you don’t need that much for the recipe. Make sure to check out the ingredient list on the nuts. Don’t buy anything that has weird oils in it! Cottonseed oil is a typical oil food companies use for processed goods. Just steer clear! It is a highly toxic polyunsaturated oil that is more appropriate to use as a pesticide than as fuel for your body. No gracias.
This salad take me about 15 minutes to prepare, including the time it takes to cook the chicken. It will probably take you longer to eat it than make it. I find this to be a perfect summer dinner, and I think you will, too! Invest in a huge salad bowl and this thing is easy to put together. I mix the dressing in with the salad so everything is coated evenly. Please tell me that I’m not the only one that huffs and puffs at an untossed salad. What’s up with these restaurants serving huge naked salads that you end up having to assemble yourself?
Try out some lemonade to go with your meal. You’ll feel so light and refreshed after your salad+lemonade combo, you’ll probably want to do some yoga. You know, after you digest.
- Cook chicken tenders.
- In a large bowl, combine all ingredients and toss until well mixed.
- Prepare dressing and salad ingredients while chicken cooks.
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