FOOD+NUTRITION By Cara Greenstein
Gluten-Free Chicken Tender
Rainbow Salad 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
Ingredients: q 1 head lettuce, chopped q 8 chicken breast tenders q 2 eggs q 1 cup NOW Organic Almond Flour q S alt + pepper q 3 tablespoons NOW Avocado Oil, divided q 1 cup NOW Organic Tri-Color Quinoa q 1 avocado, sliced q 8 ounces halloumi cheese, cubed and grilled q 1 cup blistered mini bell peppers q 1 cup halved cherry tomatoes q 1 handful fresh basil, ribboned q J uice of one lemon q 1 tablespoon Dijon mustard q F laky 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 mediumhigh 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.
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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.
