# Chicken Tender Salad

A delicious, gluten-free and dairy-free chicken tender salad with homemade ranch.

- Servings: 2 servings
- Cuisine: American
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- cutting board
- paper towel
- plastic wrap
- meat tenderizer
- small bowls
- fork
- pan
- tongs
- plate
- spatula

## 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.

## Source

- Original video: https://www.tiktok.com/t/ZTjweFFN4/
- Recipe page: https://www.cliprecipe.com/recipe/5db830b4-3b47-4625-950c-85b07cadc217
- Extracted: 2025-06-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt