Name: Crispy Chicken Breast Salad with Mixed Greens and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Chicken Breast; 2 tablespoons Almond Flour; 2 teaspoons Avocado Oil; 2 cups Mixed Greens; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 teaspoon Dijon Mustard

Nutrition

Per serving

428 calories

Protein: 41g; 38% of calories
Carbs: 11g; 10% of calories
Fat: 25g; 52% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 30 min

Pat the chicken breast dry and season with sea salt and black pepper.
Dredge the chicken in almond flour until evenly coated on all sides.
Heat avocado oil in a skillet over medium-high heat until shimmering.
Cook the chicken for 5-6 minutes per side until the crust is golden brown and the meat is cooked through.
Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the dressing.
Toss the mixed greens, halved cherry tomatoes, and sliced cucumbers in a large serving bowl.
Slice the crispy chicken into strips and arrange them over the salad bed.
Drizzle with the lemon-dijon vinaigrette and serve immediately.

Nutrition

Ingredients

Instructions

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