Chicken Tender Salad
Serves 2
Directions
- 1Pat the chicken breast dry with a paper towel.
- 2Cover the chicken breast with plastic wrap.
- 3Pound the chicken breast out using a meat tenderizer so it cooks more evenly.
- 4Season one side of the chicken with salt, pepper, garlic powder, and paprika.
- 5Flip the chicken and season the other side with salt, pepper, garlic powder, and paprika.
- 6In one bowl, combine almond flour and tapioca flour in a 2:1 ratio (e.g., 1/2 cup almond flour to 1/4 cup tapioca flour).
- 7Add a little garlic powder and salt to the flour mixture.
- 8In a separate bowl, crack and whisk one egg.
- 9Dip the seasoned chicken into the egg mixture.
- 10Transfer the egg-coated chicken into the flour mixture, ensuring it's fully coated.
- 11Dip the chicken back into the egg mixture for a second coat.
- 12Return the chicken to the flour mixture for a second coating, shaking off any excess.
- 13Heat avocado oil in a pan over medium heat.
- 14Place the breaded chicken into the hot oil.
- 15Cook the chicken for approximately 4-6 minutes on each side, until golden brown and crispy.
- 16Remove the cooked chicken from the pan and place it on a paper towel to absorb any excess oil.
- 17Start assembling the salad by placing lettuce on a plate.
- 18Add sliced cherry tomatoes to the lettuce.
- 19Add diced red onion to the salad.
- 20Add turkey bacon to the salad.
- 21Add sliced avocado to the salad.
- 22Slice the cooked chicken tender and place it on top of the salad.
- 23Drizzle homemade dairy-free ranch dressing over the chicken tender salad.
Ingredients
- chicken breast
- salt
- pepper
- garlic powder
- paprika
- 1 egg
- 0.5 cup almond flour
- 0.25 cup tapioca flour
- avocado oil
- lettuce
- cherry tomatoes
- red onion
- turkey bacon
- dairy-free ranch dressing
Equipment
cutting boardpaper towelplastic wrapmeat tenderizersmall bowlsforkpantongsplatespatula
Tips
- Pound chicken breast to about 1/2-1 inch thick for even cooking.
- For the flour mixture, use a 2:1 ratio of almond flour to tapioca flour.
- Coat the chicken twice in egg and flour for a crispier texture.
- Cook chicken on medium heat to achieve a golden brown and crispy crust.
- Place cooked chicken on a paper towel to absorb excess oil.
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