Macadamia-Crusted Chicken Salad

• 24 each boneless skinless chicken breasts
• 2 qt. KRAFT Signature Honey Dijon Dressing, divided
• 5-1/4 cups panko bread crumbs
• 2-1/4 cups macadamia nuts, ground
• 3 cups olive oil
• 3 gal. spring mix greens
• 1-1/2 qt. red onions, cut into thin strips
• 1-1/2 qt. avocados, medium dice Target 10 ea For $10.00 thru 02/06
• 3 cups plum tomatoes, diced King Sooper's 1 lb For $0.99 thru 02/09
• to taste salt and pepper
• 3/4 cup Parmesan cheese, shaved
• 32 each navel oranges, segmented Safeway 1 lb For $0.79 thru 02/09
• 1-1/2 qt. croutons

1. Marinate chicken in 1-1/2 qt.
2. of the dressing (or in 1/4 cup of the dressing for trial recipe) 1 hour.
3. Remove chicken from marinade; discard marinade.
4. Mix bread crumbs and nuts; use to coat chicken.
5. Refrigerate until ready to use.
6. For each serving: Heat oil on medium-high heat.
7. Add 1 chicken breast; cook 2 to 3 min.
8. on each side or until golden brown on both sides.
9. Transfer to sheet pan; bake in 350 degrees F-convection oven 10 min.
10. or until done (165 degrees F).
11. Cool slightly.
12. Toss 2 cups greens with 1/4 cup each onions and avocados, 2 Tbsp.
13. tomatoes and 1 Tbsp.
14. of the remaining dressing.
15. Place on plate.
16. Slice chicken; place on salad.
17. Season with salt and pepper.
18. Top with 1/2 Tbsp.
19. cheese, about 3 orange segments, 1 tsp.
20. of the remaining dressing and 1/4 cup croutons.

chicken breasts, honey, bread crumbs, nuts, olive oil, spring mix greens, red onions, avocados, tomatoes, salt, parmesan cheese, oranges, croutons

Taken from www.kraftrecipes.com/recipes/macadamia-crusted-chicken-salad-113285.aspx (may not work)