Citrus chicken salad with macadamia and avocado

A salad can be a really filling, nourishing meal that contains a balance of all the food groups, if it’s done well.  This citrus chicken salad with macadamia nuts and avocado ticks this box. Years ago, I thought of salads as “diet food” that were bland and boring, but they are most definently not.  The key to a good salad is ensuring you get a balance of vegetables, protein, carbs and fats as this keeps it flavourful and filling.

Chicken lends itself to a wide range of flavours, and this simple citrus marinade infuses the chicken with an amazing flavour.  The citrus marinade, creamy avocado, crunchy salad vegetables and macadamia nuts make a yummy combination of flavours and textures.

This salad provides a good serve of vegetables, healthy fats from the avocado and nuts, protein from the chicken and carbohydrate from the grapes and orange.  All in all, it’s a meal that will help nourish your body and give you the energy you need to be at your best.

This makes a light dinner meal, or lunch.  Serve this citrus chicken salad with crusty bread or a side of new potatoes if desired.

Citrus Chicken Salad with Avocado and Macadamia Nuts

Serves 2

350g chicken tenderloins, or skinless chicken breast
1/2 teaspoon turmeric
4 cloves of garlic, crushed
3 tablespoons reduced salt soy sauce
2 oranges
1 cos lettuce
1 cup of green grapes
1/2 small red onion
1/2 yellow capsicum, cut into strips.
1/2 cup macadamia nuts, cut in half
1/2 a large avocado, cut into pieces

Cut chicken into small pieces and place in a medium sized bowl.  Sprinkle over the turmeric, crushed garlic and soy sauce.  Take one of the oranges and grate the rind.  Add this to the chicken.  Next, squeeze the juice from the orange over the chicken.   Mix well.  Set aside for at least 45 minutes to marinade, or leave in the fridge for up to 8 hours.

While the chicken is marinading, prepare the salad ingredients.  Rise the lettuce and tear into small pieces and place in a bowl.  Cut the grapes in half and sprinkle over the lettuce.  Slice the red onion into 1/2 rings, then in half again. Add to the salad mixture along with the capsicum.  Peel the other orange and cut into small pieces. Add to the salad, then sprinkle over the macadamia nuts.  Add the avocado to the salad once the chicken is ready to stop it going brown.

Once the chicken is marinaded, place a pan over a medium heat and add 1 tablespoon olive oil.  Take the chicken pieces from the marinade and place in the pan.  Cook for approximately 15 minutes, or until the chicken is cooked through.

Enjoy!