Crunchy Turmeric Chicken Tender Salad

Serves: 4

Ingredients:

Chicken Tenders

• 1 lb. organic chicken breasts, cut into tender strips
• 1 cup Bob’s Red Mill Almond Flour
• 1 Tbsp. turmeric powder
• 1 tsp. Redmond Garlic Salt
• 1/4 tsp. black pepper
• Dash of cayenne pepper, optional
• 2 eggs
• 1/2 cup Nutiva Coconut Oil

Salad

• 1/4 cup almonds
• 6 cups of greens including kale, lettuce, spinach
• 1 cup seasonal fruits including clementine’s, grapes, strawberries
• 1 avocado, diced
• 4 lemon wedges, to serve

Instructions:

1. Prepare chicken tenders. In a bowl, combine almond flour, turmeric, garlic salt, cayenne, and black pepper. Transfer mixture to a plate.
2. In a small bowl, whisk eggs with a fork.
3. Dip chicken tenders into the egg mixture, then coat well in the flour mixture on all sides.
4. In a frying pan over medium heat, heat coconut oil. When hot, place tenders in the pan one by one. Cook until golden brown and crispy on one side, then flip and cook the other side.
5. Prepare the salad by combining greens, almonds, seasonal fruits, and diced avocado in a large bowl.
6. Dice cooked chicken tenders if desired and add on top of the salad.
7. Squeeze lemon wedges over each serving before enjoying.

This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.