Chicken Avocado Salad with Lemon Pepper Dressing

Chicken Avocado Salad with Lemon Pepper Dressing Recipe!

(Serves 2-3 people)

Chicken Ingredients*:

  • 1 cup of bread crumbs (we use stale, homemade sourdough bread and put it in the food processor for a few seconds- viola! homemade bread crumbs- seasonings can also be added)
  • 1/4 cup of finely shredded mozzarella or parmesan cheese or combination of both (we put cheese in food processor so it is a crumb-like consistency-the finer it is, the less likely it will burn (or brown too quickly) when it cooks)
  • 2 eggs
  • 1 cup of flour
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 2 chicken breasts

Salad Ingredients:

  • 1 avocado
  • cherry tomatoes to taste
  • 1/4 cup of chopped onion
  • salad mix

Lemon Pepper Dressing Ingredients*:

  • 2 tablespoons of lemon juice (fresh is best)
  • 1 tablespoon raw wine vinegar
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cracked pepper
  • pinch of Rapadura
  • 1/2 teaspoon minced garlic
  • 1/2 cup of extra virgin olive oil
  • 1 tablespoon expeller-expressed flax oil

Mix bread crumbs with cheese, pour onto a plate and set aside. Mix flour and salt and pepper and pour onto a plate. Set aside. Beat eggs. Flatten chicken breasts with meat hammer till thin. Melt butter and olive oil over medium-low heat. Coat chicken first with flour, salt and pepper mixture. Then, dip in eggs. Coat with bread crumbs and cheese mixture. Cook in butter/olive oil mixture till done (about 5 to 7 min. on each side (or until chicken is browned)). If chicken is starting to brown, but is not fully cooked through, finish cooking the chicken in the oven by baking it for an additional five to ten minutes on 350 degrees. Let cool. Slice chicken breasts into strips

Chop avocado into small chunks. Add chopped avocado, chopped onions and cherry tomatoes to salad mix. Whisk together the lemon pepper dressing ingredients in separate bowl. Add chicken breast strips to top of salad (I prepare individual plates of salad, but you can also make this in a large bowl as well) and top with lemon pepper dressing or serve dressing on the side.

*Chicken recipe adapted from Breaded Chicken Breasts Recipe (p. 284) in Nourishing Traditions (Fallon, 2001).
**Lemon Pepper Dressing Recipe adapted from Lemon Pepper Dressing Recipe (p. 134) in Nourishing Traditions (Fallon, 2001).
***This post is shared on Real Food Wednesday.

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