Servings: 4 Large Salads
Baked Crispy Chicken Salad
The most refreshing, filling salad with all the flavors and textures! Baked Crispy Chicken Salad with creamy avocado, sweet strawberries, crunchy pumpkin seeds and almonds, and poppy seed dressing is the perfect summer dinner.
Ingredients
Crispy Chicken:
- 2 large chicken breasts cut into four filets*
- 1 large egg
- 3 Tbsp gluten-free all-purpose flour
- 1 cup gluten-free breadcrumbs or Panko**
- ½ tsp sea salt
- ¼ tsp black pepper
Salad:
- 10 ounces greens of choice***
- 1 cup red cabbage thinly sliced
- 1 cup chopped strawberries
- 1 large ripe avocado diced
- 4 stalks green onion chopped
- ½ cup shelled edamame optional
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds
- ⅔ cup feta cheese
Poppy Seed Dressing:
- 1/2 cup avocado oil
- ¼ cup rice vinegar or lemon juice
- 3 Tbsp pure maple syrup or honey
- 1 small shallot minced
- 1 tsp dijon or whole grain mustard
- 1 Tbsp poppy seeds
- ½ tsp sea salt to taste
Instructions
Make the Dressing:
- Combine all of the ingredients for the dressing in a blender and blend until completely combined. Refrigerate until ready to use.
Prepare the Crispy Chicken:
- Preheat the oven to 400 degrees F and lightly spray a large shallow baking dish with cooking oil.
- Slice the chicken breasts in half through the center to create four thinner cutlets. As an alternative, you can buy raw chicken filets, chicken cutlets or chicken tenders, which are already sliced thinly.
- Crack the egg into a shallow bowl and whisk it until it is well-beaten. Transfer the breadcrumbs, flour, salt and pepper to a large plate and stir it around with a fork until everything is well-combined.
- Dredge a chicken breast in the beaten egg mixture, then coat it liberally in the breadcrumb mixture, making sure to get both sides. Repeat for the rest of the chicken.
- Transfer the breaded chicken to the prepared baking dish into a single layer and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the outside is nice and crispy.
- Allow the chicken to rest and cool for at least 10 minutes before slicing.
- You can either chill the crispy chicken tenders in the refrigerator for a cold chicken salad or serve it immediately with your salad.
Make the Salad:
- Add all of the ingredients for the salad in a large serving bowl. Drizzle in your desired amount of salad dressing and toss everything until coated in dressing and well combined.
- Serve salad in large bowls with crispy chicken pieces on top.
Notes
*Slice each chicken breast through the middle, creating thinner cutlets. As an alternative, you can purchase breast filets, chicken tenders, or chicken cutlets which are already sliced thin.
**I use corn flake crumbs, which are gluten-free
***I like arugula or Spring green mix. You can also use spinach or hearts of romaine.
Nutrition
Serving: 1(of 4), Calories: 640kcal, Carbohydrates: 28g, Protein: 49g, Fat: 45g, Fiber: 8g, Sugar: 12g