Macadamia and Quandong Chicken Salad with Finger Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken served over mixed greens, toasted macadamias, and tangy quandong pieces, drizzled with a vibrant finger lime citrus dressing. This australian-inspired salads ready in about 35 minutes blends sea salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Australian cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Season 2 chicken breast fillets (about 300 g total) evenly with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a grill pan over medium-high heat and cook chicken for 5-6 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
  2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1/3 cup chopped toasted macadamia nuts, and 1/2 cup peeled and sliced quandong fruit.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, and 1 tsp Dijon mustard until emulsified to create the dressing.
  4. Step 4: Drizzle the dressing over the salad mixture and toss gently to coat.
  5. Step 5: Arrange sliced grilled chicken over the top and sprinkle 2 tbsp finger lime pearls for a burst of citrus texture. Serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Macadamia and Quandong Chicken Salad with Finger Lime Dressing take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia and Quandong Chicken Salad with Finger Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia and Quandong Chicken Salad with Finger Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Quandong Chicken Salad with Finger Lime Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia and Quandong Chicken Salad with Finger Lime Dressing?

Australian salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes