Macadamia-Crusted Chicken with Wattleseed and Bush Pepper Salad

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

Pan-seared chicken breasts coated in crushed macadamia nuts served with a crisp salad featuring native wattleseed and bush pepper vinaigrette. This australian-inspired chicken ready in about 35 minutes pairs finely chopped macadamia nuts, all-purpose flour, large, beaten eggs 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: 20 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set up a dredging station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and 1 cup finely chopped macadamia nuts mixed with 1 tbsp ground wattleseed in a third.
  2. Step 2: Season 4 pounded chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Dredge each chicken breast first in flour, shaking off excess, then dip into beaten eggs, and finally coat thoroughly with the macadamia-wattleseed mixture.
  3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the coated chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F).
  4. Step 4: In a large bowl, combine 5 cups mixed salad greens, 1 cup halved cherry tomatoes, and 1 thinly sliced cucumber.
  5. Step 5: In a small bowl, whisk together 3 tbsp lemon juice, 1 tsp honey, 1 tsp crushed bush peppercorns, and a pinch of salt until the dressing emulsifies.
  6. Step 6: Toss the salad with the bush pepper vinaigrette and serve alongside the macadamia-crusted chicken breasts.

Frequently asked questions

How long does Macadamia-Crusted Chicken with Wattleseed and Bush Pepper Salad take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia-Crusted Chicken with Wattleseed and Bush Pepper Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Macadamia-Crusted Chicken with Wattleseed and Bush Pepper Salad?

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-Crusted Chicken with Wattleseed and Bush Pepper Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Crusted Chicken with Wattleseed and Bush Pepper Salad?

Australian chicken 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.

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