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Chicken Tenders Salad with Honey Mustard Dressing
Servings
1
salad
Author
The Bewitchin Kitchen
Ingredients
1
tbsp
olive oil
1
chicken breast
sliced
1
egg
2
tbsps
coconut flour
1
tbsp
ground flax seed
salt
pepper
1
cup
spinach mix
1/2
cup
chopped broccoli
1/2
red bell pepper
Honey Mustard Vinaigrette to taste
Instructions
Heat olive oil in a medium pan, over medium heat.
While the pan is heating, crack an egg into a small bowl and add the coconut flour, flax seed, salt, and pepper into another bowl.
Dip the chicken strips into the egg and dredge with the coconut flour mixture. Lay down on the pan.
Cook for 4 minutes each side, or until no longer pink.
Serve over a salad made of the spinach mix, bell pepper, and broccoli.
Dress with the honey mustard vinaigrette.