Healthy, Crispy Chicken Salad
I don’t eat meat very often but when I do, this is one of my favorite recipes! You can use the same method substituting your favorite fish too. I love it with red snapper, salmon, and halibut.
- 2 organic, skinless chicken breasts
- 2 slices toasted Ezekiel bread (found in the freezer section at your local grocery store)
- 1 Tbs spices of choice, for this recipe I used Herbs De Provence
- 1-2tsps sea salt – adjust to taste
First toast your Ezekiel bread on med-high so that is dry and flaky. Tear your toast into large pieces. In a food processor, mix the toasted Ezekiel bread, salt and spices
The final product should look something like this:
Coat each chicken breast entirely with the seasoned breadcrumb mixture and place on a baking sheet.
Cook @ 350 deg for 30-45mins or until cooked all the way through.
While the chicken is baking, you can prepare your side dish. Any steamed or roasted veggie would go great; I think Steamed Cauliflower with Marinara would be a perfect compliment! I decided to have my chicken on top of a gorgeous mixed green salad with grape tomatoes, avocado, hemp seeds, and white wine vinaigrette.
This chicken is really crispy and light. The warm chicken is the perfect compliment to the cool crisp greens, tomato, and avocado.
As you can see, I didn’t like mine at all 😉