Macadamia-Crusted Chicken with Finger Lime and Avocado Salad

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-fried chicken breasts crusted with crunchy macadamia nuts, served alongside a refreshing salad infused with tangy finger lime pearls. This Australian-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, skinless, macadamia nuts, finely chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 15 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4 (6 oz each) chicken breasts, skinless
1 cup macadamia nuts, finely chopped
1/2 cup all-purpose flour
1 large egg, beaten
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp finger lime pearls
1 large avocado, diced
4 cups mixed salad greens
2 tbsp lemon juice
2 tbsp extra virgin olive oil
1 tsp honey

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Instructions

Step 1: Season 4 skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each breast first in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally press into 1 cup finely chopped macadamia nuts until fully coated.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium heat. Cook crusted chicken breasts for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from skillet and rest.
Step 3: In a large bowl, whisk together 2 tbsp lemon juice, 2 tbsp extra virgin olive oil, and 1 tsp honey. Toss in 4 cups mixed salad greens, 1 large diced avocado, and 2 tbsp finger lime pearls, gently mixing to coat.
Step 4: Serve the macadamia-crusted chicken atop the finger lime avocado salad immediately.