Mixed Berry Salad With Almond Crusted Chicken and Sweet Vinaigrette
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Mixed Berry Salad With Almond Crusted Chicken and Sweet Vinaigrette
Ingredients
- 8 cups green leaf lettuce, torn into pieces
- 4 cups mixed berries (strawberries, hulled and cut in half, blueberries, blackberries and raspberries)
- 4 Almond Crusted Chicken Breasts (recipe below)
- 1/4 cup toasted sliced almonds
- fresh basil leaves
- Sweet Vinaigrette (recipe below)
Instructions
Place the berries in a bowl, cover and set in the refrigerator while you cook the chicken and make the vinaigrette. Arrange the lettuce on 4 plates and top with the berry mixture. Drizzle with the vinaigrette. Slice the chicken breasts and lay the slices across the salads. Top with almonds and torn basil leaves.
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Almond Crusted Chicken Breasts
Ingredients
- 4 6 ounce chicken breasts
- salt and pepper
- regular, gluten-free or grain-free flour (Tapioca flour works very well. Don’t use Tiger nut flour.)
- 2 beaten eggs
- almonds ground in a food processor so there are little pieces of almonds
- 1 tablespoon butter and 1 1/2 tablespoons avocado oil
Place chicken breasts in a zip lock bag and pound to an even 1/2″ thick. Then sprinkle with a small amount of salt and pepper. Put some flour on one plate, beaten egg on a second plate, and almond meal on a third plate. Coat the chicken in the flour, then the egg, and then the almond meal and chill for 30 minutes. Heat a skillet over medium high (closer to medium). Add the butter and oil. When these have melted place the chicken breasts in the skillet. Let cook for 4 minutes. Flip over and cook the other side for 4 minutes or until cooked through.
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Sweet Vinaigrette
Ingredients
- 1/2 cup olive oil or grapeseed oil
- 1/4 cup white Balsamic vinegar
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Place all ingredients in a jar with a lid and shake until well blended.
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