

Serves 4
6-ounce chicken breasts, boneless, skinless, cut into thin paillards
Salt and pepper, to taste
4 eggs, beaten
2 ounces heavy cream
Salt
Black pepper, freshly ground
4 ounces macadamia nuts, pulverized
1 cup macadamia nut oil
4 cups of mesclun greens mix
1 red bell pepper, julienned
1 yellow bell pepper, julienned
2 medium avocados
Chicken salad dressing
Courtesy of Dr. Fred Pescatore and Jeff Harter. The Hamptons Diet Cookbook.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.
ORDER THE HAMPTONS DIET COOKBOOK from AMAZON.COM
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