Chicken Tender Salad

Serves 2
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Directions

  1. 1Pat the chicken breast dry with a paper towel.
  2. 2Pat the chicken breast dry with a paper towel.
  3. 3Pat the chicken breast dry with a paper towel.
  4. 4Cover the chicken breast with plastic wrap.
  5. 5Cover the chicken breast with plastic wrap.
  6. 6Cover the chicken breast with plastic wrap.
  7. 7Pound the chicken breast out using a meat tenderizer so it cooks more evenly.
  8. 8Pound the chicken breast out using a meat tenderizer so it cooks more evenly.
  9. 9Pound the chicken breast out using a meat tenderizer so it cooks more evenly.
  10. 10Season one side of the chicken with salt, pepper, garlic powder, and paprika.
  11. 11Season one side of the chicken with salt, pepper, garlic powder, and paprika.
  12. 12Season one side of the chicken with salt, pepper, garlic powder, and paprika.
  13. 13Flip the chicken and season the other side with salt, pepper, garlic powder, and paprika.
  14. 14Flip the chicken and season the other side with salt, pepper, garlic powder, and paprika.
  15. 15Flip the chicken and season the other side with salt, pepper, garlic powder, and paprika.
  16. 16In 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).
  17. 17In 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).
  18. 18In 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).
  19. 19Add a little garlic powder and salt to the flour mixture.
  20. 20Add a little garlic powder and salt to the flour mixture.
  21. 21Add a little garlic powder and salt to the flour mixture.
  22. 22In a separate bowl, crack and whisk one egg.
  23. 23In a separate bowl, crack and whisk one egg.
  24. 24In a separate bowl, crack and whisk one egg.
  25. 25Dip the seasoned chicken into the egg mixture.
  26. 26Dip the seasoned chicken into the egg mixture.
  27. 27Dip the seasoned chicken into the egg mixture.
  28. 28Transfer the egg-coated chicken into the flour mixture, ensuring it's fully coated.
  29. 29Transfer the egg-coated chicken into the flour mixture, ensuring it's fully coated.
  30. 30Transfer the egg-coated chicken into the flour mixture, ensuring it's fully coated.
  31. 31Dip the chicken back into the egg mixture for a second coat.
  32. 32Dip the chicken back into the egg mixture for a second coat.
  33. 33Dip the chicken back into the egg mixture for a second coat.
  34. 34Return the chicken to the flour mixture for a second coating, shaking off any excess.
  35. 35Return the chicken to the flour mixture for a second coating, shaking off any excess.
  36. 36Return the chicken to the flour mixture for a second coating, shaking off any excess.
  37. 37Heat avocado oil in a pan over medium heat.
  38. 38Heat avocado oil in a pan over medium heat.
  39. 39Heat avocado oil in a pan over medium heat.
  40. 40Place the breaded chicken into the hot oil.
  41. 41Place the breaded chicken into the hot oil.
  42. 42Place the breaded chicken into the hot oil.
  43. 43Cook the chicken for approximately 4-6 minutes on each side, until golden brown and crispy.
  44. 44Cook the chicken for approximately 4-6 minutes on each side, until golden brown and crispy.
  45. 45Cook the chicken for approximately 4-6 minutes on each side, until golden brown and crispy.
  46. 46Remove the cooked chicken from the pan and place it on a paper towel to absorb any excess oil.
  47. 47Remove the cooked chicken from the pan and place it on a paper towel to absorb any excess oil.
  48. 48Remove the cooked chicken from the pan and place it on a paper towel to absorb any excess oil.
  49. 49Start assembling the salad by placing lettuce on a plate.
  50. 50Start assembling the salad by placing lettuce on a plate.
  51. 51Start assembling the salad by placing lettuce on a plate.
  52. 52Add sliced cherry tomatoes to the lettuce.
  53. 53Add sliced cherry tomatoes to the lettuce.
  54. 54Add sliced cherry tomatoes to the lettuce.
  55. 55Add diced red onion to the salad.
  56. 56Add diced red onion to the salad.
  57. 57Add diced red onion to the salad.
  58. 58Add turkey bacon to the salad.
  59. 59Add turkey bacon to the salad.
  60. 60Add turkey bacon to the salad.
  61. 61Add sliced avocado to the salad.
  62. 62Add sliced avocado to the salad.
  63. 63Add sliced avocado to the salad.
  64. 64Slice the cooked chicken tender and place it on top of the salad.
  65. 65Slice the cooked chicken tender and place it on top of the salad.
  66. 66Slice the cooked chicken tender and place it on top of the salad.
  67. 67Drizzle homemade dairy-free ranch dressing over the chicken tender salad.
  68. 68Drizzle homemade dairy-free ranch dressing over the chicken tender salad.
  69. 69Drizzle homemade dairy-free ranch dressing over the chicken tender salad.

Ingredients

  • chicken breast
  • chicken breast
  • chicken breast
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • paprika
  • paprika
  • paprika
  • 1 egg
  • 1 egg
  • 1 egg
  • 0.5 cup almond flour
  • 0.5 cup almond flour
  • 0.5 cup almond flour
  • 0.25 cup tapioca flour
  • 0.25 cup tapioca flour
  • 0.25 cup tapioca flour
  • avocado oil
  • avocado oil
  • avocado oil
  • lettuce
  • lettuce
  • lettuce
  • cherry tomatoes
  • cherry tomatoes
  • cherry tomatoes
  • red onion
  • red onion
  • red onion
  • turkey bacon
  • turkey bacon
  • turkey bacon
  • dairy-free ranch dressing
  • dairy-free ranch dressing
  • 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.