Chicken Tender Salad

Serves 2
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Directions

  1. 1Pat the chicken breast dry with a paper towel.
  2. 2Cover the chicken breast with plastic wrap.
  3. 3Pound the chicken breast out using a meat tenderizer so it cooks more evenly.
  4. 4Season one side of the chicken with salt, pepper, garlic powder, and paprika.
  5. 5Flip the chicken and season the other side with salt, pepper, garlic powder, and paprika.
  6. 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).
  7. 7Add a little garlic powder and salt to the flour mixture.
  8. 8In a separate bowl, crack and whisk one egg.
  9. 9Dip the seasoned chicken into the egg mixture.
  10. 10Transfer the egg-coated chicken into the flour mixture, ensuring it's fully coated.
  11. 11Dip the chicken back into the egg mixture for a second coat.
  12. 12Return the chicken to the flour mixture for a second coating, shaking off any excess.
  13. 13Heat avocado oil in a pan over medium heat.
  14. 14Place the breaded chicken into the hot oil.
  15. 15Cook the chicken for approximately 4-6 minutes on each side, until golden brown and crispy.
  16. 16Remove the cooked chicken from the pan and place it on a paper towel to absorb any excess oil.
  17. 17Start assembling the salad by placing lettuce on a plate.
  18. 18Add sliced cherry tomatoes to the lettuce.
  19. 19Add diced red onion to the salad.
  20. 20Add turkey bacon to the salad.
  21. 21Add sliced avocado to the salad.
  22. 22Slice the cooked chicken tender and place it on top of the salad.
  23. 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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