Tuesday, June 5, 2012

Almond Crusted Chicken Fingers and Green Salad

Almond Crusted Chicken Fingers and Green Salad

  • 1/4 cup Almond meal
  • 5 chicken breast tenders
  • Poultry seasoning
  • Organic chopped romaine lettuce
  • Handful cherry tomatos
  • 1 organic ripe avocado
  • 1 tbsp. Trader Joe’s olive tapenade
  • 1 egg
  • Grapeseed oil
  1. Heat thin layer of grapeseed oil on medium-high in skillet.
  2. Mix almond meal and seasoning together on small plate.
  3. Scramble one egg in a bowl.
  4. Dip one chicken tender in egg, then coat with almond meal seasoning before placing in skillet.
  5. Repeat until all chicken strips are in skillet.
  6. When one side is browned, flip chicken strip. Cook until cooked through.
  7. Toss lettuce and tomato together. Top with olive tapenade and avocado. Serve with favorite sugar-free dressing.

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