Almond Crusted Chicken Tenders

Almond Crusted Chicken Tenders

Gluten Free Almond Crusted Chicken Tenders

A healthy alternative to crumbed chicken with the delicious flavors of sea salt and rosemary.

Ingredients (Serves 2)

  • 1 large skinless and boneless chicken breast, cut into strips
  • 1 egg
  • 1 cup almond meal
  • Fresh rosemary
  • Sea salt and pepper

Method

Preheat the oven to 370F. Line a baking tray with baking paper. Finely chop a small sprig of rosemary leaves (discarding the stem) then mix with the almond meal, a generous pinch of sea salt and pepper and spread on a large plate. Whisk the egg in a shallow bowl then one at a time dip the chicken tenders in the egg followed by coating with the almond meal mix. Place coated chicken on to lined baking tray. When all the chicken tenders are ready place in the oven and bake for approximately 20-30 minutes.

Serve with greens such as asparagus or roasted brussells sprouts. Also delicious with mashed sweet potato.

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Kale and Avocado Salad with Lemon Dressing

Kale Avocado Salad

Kale coated with a lemony zing and creamy avocado dotted with raisins makes every forkful taste like bright ray of sunshine! I love this salad, I confess I was heavily inspired by the Cooler Cleanse kale avocado salad sold at Juice Generation in NYC. I won’t admit how many times I have bought this simple, yet delicious salad before I finally decided to pull my finger out and make it myself at home. Pretty darn comparable I must say!

I added in some shredded roasted chicken breast to serve as a heartier dinner but this is delicious as a vegetarian meal.

Salad Ingredients (serves 3)

  • Large bunch organic Lacinato kale and curly leafed kale 50/50 mixed, rinsed, massaged and chopped. (Why massage Kale?! Read more here )
  • 1 large very ripe Avocado
  • 1 shredded / finely sliced carrot
  • Handful raisins
  • 5 tbsp sunflower seeds (if you are not adding chicken)
  • Finely grated lemon rind from 1 lemon
  • 1 lemon for extra juicing
  • Lemon wedges for garnish
  • Roasted chicken breast (optional I added it to make it a more filling dinner)

Dressing ingredients

  • 1/4 c extra virgin olive oil
  • 1 large lemon juiced
  • 1 tsp mustard powder
  • Pinch sea salt and a generous amount of cracked black pepper

Method

Mix the dressing and set aside. (I reserve old Bonne Maman jam jars to use for dressings so I can shake it up to get a good emulsification)

Rinse the kale well under running water while massaging gently with your hands. This sounds odd but it really makes a difference, trust me! Shake off excess water then chop and place into salad bowl. Dice up the avocado then add a squeeze of lemon juice and begin massaging the avocado with the kale, to create an avocado ‘film’ over the leaves. Shred the carrot then add in with the raisins. Add some extra grated lemon rind, some chicken (if desired) then dress and toss well. Refrigerate leftovers in an airtight container.