Categories: Healthy
Ingredients
- For the Chicken
- 1 cup Sriracha Blue Diamond Almonds
- 1/2 cup panko bread crumbs
- 1/4 tsp. salt
- 1.25 lbs boneless, skinless chicken tenders
- For the Salad
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 tsp. Dijon mustard
- 1 tsp. maple syrup
- Pinch salt and pepper
- 4 heads of romaine lettuce, chopped
- 8 ounces fresh ciliegine mozzarella balls, drained
- 1 pint cherry tomatoes, cut in half
- 1 avocado, pitted, peeled and sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup Sriracha Blue Diamond Almonds
Directions
- Cook the chicken. Pre-heat your oven to 400 degrees. Spray a 9 X 13 baking pan with non-stick cooking spray and set aside. In the bowl of your food processor with the blade attachment, pulse together the almonds, bread crumbs and salt until the mixture resembles very course sand. Transfer the mixture to a large zip-closure bag. Add the chicken tenders to the bag and seal it closed. Then shake the bag, separating the chicken tenders if they get stuck together, until the chicken tenders are evenly coated. Lay the coated chicken tenders out in a single layer on your prepared baking pan. Then bake in your pre-heated oven for 12-15 minutes, or until the chicken is cooked through (the juices should run clear and the internal temperature should measure 165 degrees Fahrenheit). Remove from the oven and set aside to cool.
- Make the salad dressing. In a small bowl whisk together the balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper. Set aside.
- Assemble the salads. Divide the romaine, mozzarella, tomatoes, avocado, red onion and nuts between 4 plates or bowls. Top with the chicken. Drizzle with the salad dressing. Serve immediately.