Prepare chicken breast by slicing in half horizontally and seasoning with Italian herbs and paprika. Set aside.
Bring water to a boil and add risoni pasta. Cook for 8 to 10 minutes or until al dente.
Halve olives and mini tomatoes. Chop red onion and basil. Slice sundried tomatoes.
Cook your chicken in a griddle pan or barbeque for 10 minutes, flipping at the 5-minute mark.
Drain pasta and add to a large serving bowl. Mix in olives, mini roma tomatoes, red onion, basil, sundried tomatoes, and Nutworks Raw Macadamia Halves and Quarters.
Slice your chicken and add to bowl. Crumble feta over the top.
Mediterranean Macadamia Chicken Salad
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