Crispy Chicken Salad
1 chicken breast
2/3 cup almond meal
2 tsp fresh rosemary, finely chopped
1-2Tbs Bertolli Organic Extra Virgin Olive Oil Fruity
1 pink grapefruit, segmented
1 continental cucumber, sliced
1.5 cups baby spinach
1/4 cup spring onion, finely sliced (can substitute red onion)
1/2 avocado, finely sliced
1 Tbs grapefruit juice
1 Tbs Bertolli Organic Extra Virgin Olive Oil Fruity
1 tsp fresh rosemary, finely chopped
1/2 tsp Dijon mustard
1/2 tsp pomegranate syrup (can use honey or maple syrup instead)
Place the chicken breast between two pieces of baking paper. Use a rolling pin or a mallet to flatten it to 1/2 cm thick. It’s important it’s thin or the almonds will burn when you cook through. Season with a little salt. Cut into approx 5-10cm long pieces, 3cm wide.
Beat the egg in a bowl. Place almond meal and rosemary in another bowl and season, then toss to combine. Coat each chicken piece in egg then in almond meal and place on a plate ready to cook.
Prep salad ingredients and place in a bowl. Mix the dressing ingredients in a jar and shake well to combine. Set aside.
Heat a medium to large heavy based frying pan on medium heat. Once hot, add enough oil to coat the base. Add chicken strips and cook for 2 minutes then turn. Give each side a further minute cooking until golden, remove one and check it’s cooked then remove the rest. If not cooked turn the heat down and cook for another minute.
Toss the salad ingredients with 1/2 the dressing and transfer to a serving dish, or directly to bowls or plates. Slice the chicken strips and scatter over the top. Drizzle remaining dressing over. If not serving straight away do not dress and keep chicken separately so it remains crisp.
Recipe by: @thehealthyhunter