This salad has a nice comfort food taste, and would be perfect at any time of year.
This salad is sure to be a hit, even with those who don’t like salads!
You can make the crispy chicken, dressing and shiitake smoked bacon and keep them on hand to enjoy. Shiitake bacon can be a healthier, plant-based option for those who do not eat bacon. You could use regular bacon, but the shiitake bacon is worth a try. You can also substitute pumpkin seeds for the shiitakes if you’re looking to save time, but still get a crunchy texture.
Please let us know your thoughts if you try it. Check out the weekly meal planning program, for more similar recipes.
Prep Time
Four minutes
Cook Time
36 Minutes
Total Time:
40 Minutes
Serves:
4
Ingredients:
- Stems removed from 100g of shiitake mushrooms
- Cut into strips 1.5 lb boneless skinless chicken breast
- 1 cup of almond flour (or grind raw almonds with a food processor).
- 2 eggs
- 1 tsp Chili Powder
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/4 tsp cayenne
- Use 1/2 teaspoon of black pepper and kosher salt
- Extra virgin olive oil
- 6 cups of arugula
- 1.5 cups cherry tomatoes, halved
- 1 large avocado, diced
Honey Mustard dressing:
- Juice 1 lemon
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 3 tbsp honey
- 2 tbsp tahini
- 1 tbsp Dijon mustard (a grainy Dijon is best)
- 1/4 teaspoon sea salt
Directions:
- Pre-heat the oven to 375degF. Cover one baking sheet with olive (about 1 tablespoon) oil and another with parchment.
- Spread them out on the baking sheet and cover with sea salt and oil. Spread them on the baking tray and sprinkle with oil and sea salt. You want to make sure they are well coated, so that they become crispy. Spread them out evenly and toss them with your hands. Bake for 10 min.
- Whip the eggs in a large bowl while the mushrooms cook. Add the chicken and toss it to coat.
- Combine the almond flour with the spices in a separate bowl.
- Lay out the parchment paper on a baking sheet and coat each chicken piece with the almond flour mixture. Spray or drizzle olive oil on the chicken strips. It makes them crispy.
- After 10 minutes, flip the mushrooms over and continue to bake for 6 more minutes. Remove them from the oven when they are done and let them cool down on the baking sheet.
- Set the oven at 425 degrees F.
- The chicken strips should be baked for 15 minutes, and then flipped half way through.
- Then, combine the arugula with the tomatoes, avocado and “bacon” mushrooms in a bowl.
- For the dressing, you can either use a blender to combine all ingredients or a glass jar with a lid and shake until smooth.
- Add the chicken to the salad. Add some of the dressing. Enjoy!
