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Name: Almond chicken salad with honey mustard dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1.25 lbs chicken breast (cut into tenders) or tenders; 1/2 cup almond flour; Zest from 1 lemon; 1/2 teaspoon salt 1/4 teaspoon pepper; 1 cup almond milk (or 1 egg); Honey mustard dressing (serves 8); 1/2 cup Greek yogurt; 3 tablespoons Dijon mustard; 3 tablespoons honey; Juice from 1 lemon; 1/4 cup oil S&P; For the salad:; Chopped romaine cherry tomatoes

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INGREDIENTS

1.25 lbs chicken breast (cut into tenders) or tenders
1/2 cup almond flour
Zest from 1 lemon
1/2 teaspoon salt 1/4 teaspoon pepper
1 cup almond milk (or 1 egg)
Honey mustard dressing (serves 8)
1/2 cup Greek yogurt
3 tablespoons Dijon mustard
3 tablespoons honey
Juice from 1 lemon
1/4 cup oil S&P
For the salad:
Chopped romaine ; cherry tomatoes

INSTRUCTIONS

Preheat oven to 375. Line a rimmed cookie sheet with foil. Place a wire rack on top. Spray rack with cooking spray

Season chicken with salt and pepper

In shallow dish, combine almond flour, lemon zest, S&P, whisk to combine.

Pour almond milk (or beaten egg) in a medium bowl

Dip each tender into mill, then dredge in flour mixture until evenly coated. Place tender on top of wire rack. Bake for 3p minutes, or until chicken is firm to touch and cooked through. Let cool before packing

Tip: can spray chicken with cooking spray and broil the last minute to brown.

Dressing: combine all ingredients except oil in a bowl. Whisk to combine, slowly drizzle in oil and whisk constantly. Test for seasoning, add S&P

Divide chicken evenly across 4 meal trays. In a separate compartment or bowl, pack 1 large handful lettuce and cherry tomatoes. Each salad gets 2 tablespoons dressing (store in separate small container)

Each meal is 1R, 1G, 1O

NOTES

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Almond chicken  salad with honey mustard dressing

1.25 lbs chicken breast (cut into tenders) or tenders
1/2 cup almond flour
 Zest from 1 lemon
1/2 teaspoon salt 1/4 teaspoon pepper
1 cup almond milk (or 1 egg)
 Honey mustard dressing (serves 8)
1/2 cup Greek yogurt
3 tablespoons Dijon mustard
3 tablespoons honey
 Juice from 1 lemon
1/4 cup oil S&P
 For the salad:
 Chopped romaine cherry tomatoes

Preheat oven to 375. Line a rimmed cookie sheet with foil. Place a wire rack on top.  Spray rack with cooking spray

Season chicken with salt and pepper

In shallow dish, combine almond flour, lemon zest, S&P, whisk to combine.

Pour almond milk  (or beaten egg) in a medium bowl

Dip each tender into mill, then dredge in flour mixture until evenly coated.  Place tender on top of wire rack.  Bake for 3p minutes, or until chicken is firm to touch and cooked through.  Let cool before packing

Tip: can spray chicken with cooking spray and broil the last minute to brown.

Dressing: combine all ingredients except oil in a bowl. Whisk to combine, slowly drizzle in oil and whisk constantly.  Test for seasoning, add S&P

Divide chicken evenly across 4 meal trays.  In a separate compartment or bowl, pack 1 large handful lettuce and cherry tomatoes.  Each salad gets 2 tablespoons dressing (store in separate small container)

Each meal is 1R, 1G, 1O

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Nutrition

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Serving Size: 1 (759g)
Recipe Makes: 1

Calories: 420
Calories from Fat: 226 (54%)

Amt Per Serving		% DV

	Total Fat 25.1g	33 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 15.7g
	Polyunsanturated Fat 6.1g
Cholesterol 0.3mg		0 %
Sodium 525.1mg		18 %
Potassium 517.1mg		14 %
Total Carbohydrate 45g		13 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 36.9g
Protein 13.2g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 420

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