Honey Mustard Salad
1/8 of Recipe
SERVINGS PER RECIPE
*Nutrition facts are based on 1 serving size & are only estimates that will vary based on ingredients used
1 lb chicken breast (boneless)
1 tsp paprika
1 tsp garlic powder
2 1/2 cups pork rinds (crushed)
1/4 cup coconut flour or almond flour
1/4 tsp black pepper
3/4 cup cherry tomatoes
5 oz salad greens
16 tbsp g hughes honey dijon dressing
Preheat oven to 400º F.
In a bowl, mix coconut flour and black pepper.
In a seperate bowl, mix eggs.
In a third bowl, mix crushed prok rinds, onion powder, garlic powder, and paprika.
Cut chicken into popcorn sized bites.
Individually, start to cover the chicken with the coconut flour mixture until completely covered.
Next, cover each chicken bite with the egg mixture.
Last, completely cover each bite with the crushed pork rind mixture.
Once done, transfer the chicken to a baking sheet.
Bake for around 10-15 minutes or until completely cooked through and feel free to carefully flip if not cooking on bottom.
Evenly divide salad greens and cherry tomatoes into 8 servings.
Evenly divide chicken into 8 servings and place on top of each salad serving.
Add 2 tbsp of honey dijon dressing on top of each serving and toss until partially covered.
Eating 1 serving will come as close as possible to the given macros.