Buffalo Almond Flour Chicken Tender Salad
Day one of Whole30 is done! Whewwww! Honestly, it's not that hard at all so far. I tried Whole30 (well...15) after reading It Starts with Food during college. At the time I was still learning to cook, not planning ahead, and I wasn't as invested as I am now. My stomach cramped up from eating too little and when I did eat, it was always raw veggies. I wasn't satisfied and I quit after just over two weeks.
This time around I'm doing this with Trey and we're both locked in. Not only are we stoked to see how we feel, but we're totally bought in on getting rid of the addictions us humans have to certain things. (I'm tellin' ya.. I had a revelation at Whole Foods!) The first step to this seemingly complicated process is hiding/tossing out the things you can't eat, then stocking up on the nourishing stuff. As you go down the aisles, you're reading label after label and Googling/searching on their forum. Little do we all know, there is sugar in EVERYTHING. I mean.. I knew there was sugar in ketchup and in desserts..even some breads. But I didn't realize that even the "healthy" dressings I splurge on and my vitamins have added sugar! What the what!
This weekend I am motivated to create some delicious recipes to stay satisfied while exciting my tastebuds. You all know I'm not thrilled about boring food. So, I dove into No Crumbs Left where Teri Turner made her chicken tender salad. I was inspired, but I didn't have the 12-hour marinated red onions (which I'm totally trying) or some of the other ingredients for the grapefruit dressing. I did, however, just snag a Whole30 approved hot buffalo sauce, though... That's where I began!
These tenders would be delish on their own, dipped in something yummy, or over a salad like I did. My biggest note is to *CHECK THEM EARLY*. If they're undercook, they can go back in. If they're overcooked, you're screwed! Tread lightly, friends!
In all seriousness, I hope you love them and make them forever and ever. Let me know what you think and send me photos!
I N G R E D I E N T S
-1 lb boneless chicken breast, or 1 lb chicken tenders
-1 cup almond flour
-1/2 tsp smoked paprika
-1/2 tsp onion powder
-1/2 tsp black pepper
-1 tsp garlic powder
-1 tsp Herbamare
-2 tsp melted coconut oil
-1/4 cup Ranch Dressing (I used this one!)
-1 tbs Buffalo Sauce (I used this one!)
-3-4celery stalks, chopped
-2-4 carrot, made into ribbons with a peeler
R E C I P E
O N E - Preheat your oven to 350 and line a baking sheet with parchment.
T W O - In a bowl, combine all dry ingredients under Chicken Tenders.
T H R E E - In a separate shallow bowl, crack and whisk two eggs.
F O U R - If you're using breasts, cut them up longways to look like tenders.
F I V E - Dip your chicken into the egg, then the flour mixture before placing it on the lined baking sheet.
S I X - Brush your chicken gently with coconut oil.
S E V E N - Bake for 5 minutes, then flip.
E I G H T - Check around 12 minutes. (Time will vary based on the size of your chicken.
N I N E - Mix together the buffalo and ranch.
T E N - Assemble your salad and drizzle on the dressing.
Remember to tag me @_baileysophia on Instagram!