This is the summer salad we’ve all been waiting for — I sizzled some chicken in NOW Foods’ almond flour and avocado oil to achieve a crispy crust and then loaded up a lettuce base with protein-packed, vibrant ingredients. Recreate this giant salad with me!
Serves 4
1 head lettuce, chopped
8 chicken breast tenders
2 eggs
1 cup NOW Organic Almond Flour
Salt + pepper
3 tablespoons NOW Avocado Oil, divided
1 cup NOW Organic Tri-Color Quinoa
1 avocado, sliced
8 ounces halloumi cheese, cubed and grilled
1 cup blistered mini bell peppers
1 cup halved cherry tomatoes
1 handful fresh basil, ribboned
Juice of one lemon
1 tablespoon Dijon mustard
Flaky sea salt
To prep chicken: Whisk eggs in one shallow dish, and toss almond flour with a pinch of salt and pepper in a second shallow dish. Heat 2 tablespoons oil over medium-high heat in a nonstick pan. Roll chicken in egg and almond flour. Grill chicken for approx. 4-5 minutes per side, until crust is golden and internal temperature reads 165F. Remove chicken from heat and slice.
To build salad: Add lettuce, quinoa, peppers, tomatoes, halloumi, grilled chicken, avocado, and basil to a large bowl. Whisk together remaining avocado oil, lemon juice, mustard, and flaky sea salt. Pour over salad and serve.