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Crunchy Southwest Chicken Salad

Ingredients

Scale

Smoky Southwestern Crunchy Chicken: 

1 lb chicken tenders
1 batch breading (below)
1 egg

Breading:
1/2 cup almond flour (breadcrumbs work, too)
1 tsp smoked paprika
1 tsp brown sugar (coconut sugar works here, too!)
1 tsp cumin
1/2 tsp chili powder
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder

Sweet + Smoky Dressing
1/4 cup mayonnaise (we like avocado oil)
1 tbsp apple cider vinegar
1 tbsp honey
1/4 cup olive oil (more if needed)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
pinch sea salt

Salad:
1 batch crunchy southwest chicken
1 box power greens (or greens of choice)
1/2 cup shredded sharp cheddar cheese
1 pint grape tomatoes, sliced
1/2 cup frozen corn, defrosted
1 avocado, sliced thin
1/4 cup cilantro, chopped

Optional: top with tortilla strips (slice corn tortillas, spray with cooking spray and bake in oven at 400 for 5-7 minutes)

Instructions

Chicken:

  1. Preheat oven to 375.
  2. Whisk breading ingredients in a large bowl. In a separate bowl, whisk egg.
  3. Pat chicken dry. Dredge each piece in egg first, followed by breading. Repeat until all chicken is coated.
  4. Line a baking sheet with parchment or place a wire rack on top, sprayed with cooking spray (this is my preferred method).
  5. Bake for 25-30 minutes until cooked through.

Dressing: 

  1. Whisk or blend (if you whisk, it will separate as shown in the photos. no biggie- shake or whisk before drizzling!). Taste for seasoning and drizzle away!
To arrange salad: 
  1. Toss greens with grape tomatoes, corn, cheese and dressing. Top with sliced avocado, cilantro and chicken.