This crunchy, nutty dish tastes like a vacation in your mouth. Plus Macadamia nuts are nutritional dynamos, containing the highest amount of beneficial monounsaturated fat of any type of nut. So this tastes delicious and is good for you too. Enjoy!

Ingredients:

For the Sauce -

1c Mayonnaise

3 Tbl Sriracha Chile Sauce

1 tsp Sambal Chile Paste

1 tsp Slavo Salt

For the Chicken -

1 c Quick Rolled Oats

½ c Macadamia Nuts

2 Tbl Flour

1 tsp Dried Thyme

2 Tbl Grated Parmesan Cheese

1-2 tsp Slavo Salt

4 Chicken Breasts - cut into 1" strips

1 c Unsalted Butter

¼ c Canola Oil

Preparation:

For the Sauce -

1. Place the mayo, sriracha and Slavo Salt into a bowl and mix well.

2. Taste it! For more heat add the Sambal a little at a time (or just use more sriracha if you don't want to buy another ingredient) and taste. Add more Slavo Salt if needed.

3. Let stand for 10-15 minutes at room temp before serving.

For the Chicken -

1. Place rolled oats into food processor until finely ground and transfer into a mixing bowl.

2. Place macadamia nuts into food processor until finely ground. Don't over work them into a paste so they clump together. Transfer into bowl with the oats and mix well.

3. Add the flour, thyme, Parmesan cheese and mix well. Season with Slavo Salt.

4. Dip the chicken strips into the melted butter.

5. Dredge the breasts in the oat/nut mixture until they are well coated.

6. In a large skillet, heat canola oil over medium-high heat.

7. Add the chicken breasts turning occasionally to make sure all sides are crispy and golden brown. Approx. 6-8 minutes.

8. Transfer to a paper towel to drain.