Healthy Crispy Chicken Tender Salad
This Honey Mustard Chicken Tender Salad features crispy almond flour breaded chicken tenders, fresh veggies, and a lightened-up honey mustard dressing. Packed with protein and flavor, it's a quick, wholesome meal that’s perfect for busy weeknights or a satisfying lunch.
Servings: 4 servings
Equipment
- Skillet
Ingredients
Chicken
- 1 tablespoons Avocado Oil
- 1 lb Chicken Tenderloins
- 1 Egg White
- ¾ cup Almond Flour
- ⅓ cup Tapioca Flour or Arrowroot Powder
- ½ teaspoon Paprika
- ½ teaspoon Garlic Powder
- Salt and pepper to taste
Salad
- 4 slices Bacon or turkey bacon
- 8 cups Romaine Lettuce or greens of choice
- 1 cup Grape Tomatoes sliced
- ½ cup Red Onion sliced
- ½ cup Shredded Carrots
Dressing
- ½ cup Yellow Mustard
- 1 tablespoon Honey
- 1 tablespoon Lemon Juice
- 1 ½ tablespoons Extra Virgin Olive Oil
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper, add the bacon slices and place in the oven.
- Bake at 350 F 5 minutes then lip and cook another 5 minutes or until crispy. Remove from the oven and set aside to cool.
- While the bacon cooks, whisk together the egg white with 2 tablespoons water in a bowl. Set aside.
- In a seperate bowl, mix together with a spoon the almond flour, tapioca flour, garlic powder, paprika, salt and pepper. Set aside.
- Heat a large skillet to medium-high heat. Add avocado oil to cover the bottom of the pan. Heat 5 minutes until sizzling.
- Place a chicken tender in the egg wash and shake off the excess. Immediately place the chicken tender in the almond meal bowl and coat liberally. Shake off, then place in the skillet. Repeat for remaining chicken tenders.
- Cook 3 minutes then carefully flip with a tongs to not lose the breading and cook another 3 minutes.
- Once the chicken is gold brown, transfer to a plate lined with paper towels and pat dry to cool.
- While the chicken cools, prepare the dressing in a blender by blending together the mustard, lemon juice, honey and oil until combined.
- Prepare the salad bowls by layering the salad, red onion, carrots, grape tomatoes and chicken on top. Roughly chop the bacon and crumb a slice over each salad bowl. Drizzle with the dressing and enjoy!
Notes
- Shake off the Excess: Be sure to shake off the excess coating when dipping the chicken tenders in both the egg wash and dry mixture to ensure a crispy crust.
- Use Tongs for Flipping: Gently flip the chicken using tongs to avoid cracking the crispy coating and maintain texture while cooking.
- Storing: Store leftovers in separate airtight containers (salad, chicken, dressing) for up to 3 days. You can freeze the chicken (not the salad) for up to 2 months.
Nutrition
Serving: 1serving | Calories: 529kcal | Carbohydrates: 28g | Protein: 35g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 87mg | Sodium: 654mg | Potassium: 942mg | Fiber: 7g | Sugar: 9g | Vitamin A: 11359IU | Vitamin C: 14mg | Calcium: 117mg | Iron: 3mg