This is the spring salad we’ve all been waiting for — I sizzled some chicken in NOW Foods’ almond flour and avocado oil to achieve a crispy crust and then loaded up a lettuce base with protein-packed, vibrant ingredients. Recreate this giant salad with me!
Makes 4 servings
- 1 head lettuce, chopped
- 8 chicken breast tenders
- 2 eggs
- 1 cup NOW Organic Almond Flour q Salt + pepper
- 3 tablespoons NOW Avocado Oil, divided
- 1 cup NOW Organic Tri-Color Quinoa
- 1 avocado, sliced
- 8 ounces halloumi cheese, cubed and grilled
- 1 cup blistered mini bell peppers
- 1 cup halved cherry tomatoes
- 1 handful fresh basil, ribboned
- Juice of one lemon
- 1 tablespoon Dijon mustard
- Flaky sea salt
To Prep Chicken:
Whisk eggs in one shallow dish, and toss almond flour with a pinch of salt and pepper in a second shallow dish. Heat 2 tablespoons oil over medium-high heat in a nonstick pan. Roll chicken in egg and almond flour. Grill chicken for approximately 4-5 minutes per side, until the crust is golden and the internal temperature reads 165 °F. Remove chicken from heat and slice.
To Build Salad:
Add lettuce, quinoa, peppers, tomatoes, halloumi, grilled chicken, avocado, and basil to a large bowl. Whisk together remaining avocado oil, lemon juice, mustard, and flaky sea salt. Pour over salad and serve.
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.