Chicken, Pear, Pecan Salad
Ingredients
- 1/2 cup almond flour
- 1 lb. organic chicken breast
- 2 egg whites
- 1/2 tbsp nutritional yeast
- 2 lemons
- 1-2 heads of lettuce
- 1 cucumber
- 2 pears
- 1/2 cup olive oil
- salt/pepper to taste
- 1 tbsp coconut oil
- ½ cup diced raw pecans
- 1/4 cup white wine vinegar
Directions
1) Whisk the egg whites with 1⁄2 tbsp. lemon juice to make an egg dip.
2) In a second bowl add the almond flour, nutritional yeast, and Himalayan sea salt. Dip the chicken in the egg and then in the dry mixture until coated. Cook the chicken either in the oven on 450 for 20-25 min.
3) For the salad: chop butter lettuce or any other green, cucumber, and pear. Place cooked chicken over the salad and top with diced pecans, splitting it 4 ways equally.
4) For the dressing: lemon vinaigrette in Vitamix or food processor blend olive oil, lemon juice from one lemon, vinegar, and salt/pepper to taste.
5) Serve the dressing on the side so you are not adding it until you are ready to eat.