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 Salt + 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 Juice of one lemon q 1 tablespoon Dijon mustard q 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 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.