This grain free chicken strip salad recipe has been a hit at my house this summer. Lincoln has been getting more and more excited about solid foods these past few months, and he LOVES chicken! Joshua and I love the lightness and simplicity of the fresh veggies and flavorful dressing, plus how easy it is to throw together.
Ingredients:
- For the chicken strips:
- 1 lb organic/pastured/free range chicken breast
- 1 pastured egg
- 3/4 cup almond flour
- 3/4 cup shredded coconut
- 1.5 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Sea salt and black pepper
- For the salad:
- 1 head romaine lettuce
- 1 pint cherry/grape tomatoes
- 2 carrots
- 1 medium or 1/2 large cucumber
- For the dressing:
- 3 tbsp mustard
- 1 tbsp honey
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- Sea salt and black pepper to taste
How to make:
- Mix your dressing by combining all the ingredients and whisking together. Feel free to add more or less of any ingredient to customize it to your family’s tastes.
- Preheat your oven to 375° and cover a large baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, coconut and spices. In another bowl, crack and whisk the egg.
- Salt and pepper your chicken breasts. Cut into strips or bite sized pieces.
- Dip each piece of chicken first into the egg, then into the flour mixture, turning to coat evenly.
- Place all the chicken pieces onto the parchment lined baking sheet and pop into the oven for 20 minutes.
- While the chicken is baking, assemble the salad. Wash and chop the lettuce and place into a large bowl. Peel and grate your carrots into the bowl and add about 2/3 of a pint of tomatoes. Peel and dice your cucumber into the bowl, drizzle your dressing over the top, then toss to combine.
- When chicken is done, remove from oven and let cool 2-3 minutes.
- Portion out the salad onto plates, then top with desired amount of chicken.
- Enjoy!
