List for Life’s speedy and delicious recipe of the week

Our recipe of the week, by Biteappy’s Caroline Oldham, has arrived! Prepare to be inspired! Over to you Caroline…

Finally May has arrived and it is my favourite month of the year. Not just because it’s my birthday but also because it is the month we can start making all those fresh and delicious salads. Today I’m making a delicious Strawberry Macadamia Nut Salad and showing you List for Lifers how to make it.


This salad is one of your favourites. You can leave out the chicken and use egg free mayonnaise to make a vegan or veggie version. It is free from gluten and dairy, it is so fresh and healthy perfect for these summer months, don’t forget the basil, it infuses the flavours! This is ideal at a barbecue.

Macadamia nuts are an excellent source of vitamin A, iron, protein (two grams per serving), thiamine, riboflavin and niacin. They also contain small amounts of selenium (an antioxidant). Basil leaves compose of several health benefiting essential oils and these compounds are known to have anti-inflammatory and anti-bacterial properties. The herb is very low in calories and contains no cholesterol.


2 pre cooked chicken breasts (shredded)

4 stalks of celery (chopped)

300g strawberries (stalks of and chopped into quarters)

100g macadamia nuts

8 leaves of basil (chopped)

1 lemon (squeezed)

Salt and pepper to season

2 tbsp light mayonnaise


  1. Put the chicken, celery, strawberries, macadamia nuts in a large bowl
  2. Squeeze the lemon juice in
  3. Add the basil and seasoning and give it a good stir
  4. Add in the mayonnaise and continue to mix until combined
  5. Place some basil leaves on top for a nice finish

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