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Crispy Chicken and Radicchio Salad with Honey Poppyseed Dressing

Crispy chicken without all the gluten topped on a bed of delicious greens and drizzled with honey poppyseed dressing. Mmmmm!
Course Lunch / Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author This Season's Table

Ingredients

  • 2 lb organic free range chicken breasts cut into strips
  • 2 free range eggs
  • Coconut oil spray
  • Flour mix
  • 1/4 cup whole flax seeds
  • 2 tbsp hemp seeds
  • 1/2 cup pecans
  • 1 tsp salt
  • 1/4 cup buckwheat flour
  • Salad Mix per plate
  • 1 cup Kale greens chopped
  • 1/2 cup Radicchio chopped fine
  • 1 cup romaine chopped
  • 3 sliced strawberries
  • 1 tbsp Sliced almonds
  • Honey poppyseed dressing slightly adapted from The Kitchen McCabe
  • 3/4 cup white wine vinegar
  • 1 cup avocado oil
  • 1/2 cup honey
  • 1 tsp salt
  • 1 tsp onion powder
  • 3/4 tsp dry mustard
  • 2 tbsp poppy-seeds

Instructions

  1. Heat oven to 400 degrees. Place flax seed, hemp seeds and pecans in food processor and blend until pieces are broken down into smaller pieces. Mix with buckwheat flour and salt. Set aside.
  2. Beat eggs in a bowl. Coat chicken in egg mixture and then flour mixture. Place on baking pan lined with parchment paper or foil. Spray tops of chicken with coconut oil and bake for 15-20 min, until chicken is done. The color of buckwheat flour is dark, so don't judge the cooking time based on a golden brown color or it could be overcooked / undercooked.
  3. While chicken is cooking, arrange salad mix onto a plate in order of ingredients. The salad ingredient list measurements are set for one plate, so arrange according to how many people you are serving. Top with crispy chicken and honey poppyseed dressing.