Macadamia chicken with chili avocado salsa


A light main meal with a surprising mix of ingredients that go together really well.


6 chicken (chicken breasts)
6 sli bread (day old bread)
2 lemon (grated rind and the juice)
1 pk salad leaves (mixed lettuce leaves and salad greens)
2 avocado (peeled, stoned and chopped)
1 onion (red onion, peeled and chopped)
1 chili pepper (green chili, finely chopped)
2 T vinegar (red wine vinegar)
2 T cooking oil (macadamia oil)


  1. Make the salsa by mixing the avocados, onion, chili, vinegar and macadamia oil, then rest to one side.
  2. Process the bread and nuts to a fine crumb, the mixing this with lemon rind and salt and pepper to taste.
  3. Dip the chicken breasts in lemon juice then roll in the crumby mixture and place on a baking tray with baking paper.
  4. Bake the chicken until crumbs are golden brown.
  5. Remove from the oven and serve with salad greens and the salsa.
4 servings
Preparation time
Cooking time
Total time
30 minutes