Almond-Coconut Breaded Chicken Tenders with Honey Mustard Dressing Over Strawberry Avocado Salad

I’m sure any of you who are parents understand the need to eat quickly. Before becoming a mom, I used to eat so much more slowly, but now I feel like I fly through my meals. This meal though? I ate it quickly because I truly enjoyed it! I never eat anything breaded any more because of my gluten intolerance. Finding a way to bread chicken tenders that turned out so well made me overly happy. We all like to revert back to our 5 year old tastebuds sometimes, right?! 😉

I have breaded chicken in almond flour before, but this combination of almond and coconut flours seemed to be the right match. I am sure to keep experimenting with this, so expect more chicken tender recipes in the future.

I made a honey mustard dressing that went with this, to go over the salad. But you could absolutely make these tenders and serve them alone, and use the dressing as a dip. The pairing of strawberries, avocados, and toasted walnuts is one of my favorite combinations for salads. We’re coming up on strawberry season, and I will surely be making many salads with strawberries.

Almond-Coconut Breaded Chicken Tenders with Honey Mustard Dressing Over Strawberry-Avocado Salad Chicken

• 2 chicken breasts, cut into 1/2 inch strips
• 3/4 c almond flour
• 3 Tbsp coconut flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 eggs
• coconut oil for pan-frying

Honey Mustard Dressing

• 1/4 c mayo (recipe for homemade Paleo mayonnaise)
• 2 Tbsp honey
• 2 Tbsp whole grain mustard
• 2 Tbsp apple cider vinegar

Salad

• toasted, chopped walnuts
• strawberries, sliced
• avocado, chopped
• romaine, spinach, mixed greens

Slice the chicken breasts and dry well with paper towels. (This helps the egg and breading stick to the chicken). Beat the eggs in a shallow dish. Mix the dry ingredients in a shallow dish with a whisk.

Heat a nonstick saute pan and add a couple tablespoons of coconut oil. Once that is melted and hot, place a couple of the chicken strips in the egg and let the remaining drip off. After putting in the egg, dredge the chicken in the dry mixture, coating evenly. Place a few tenders in the pan and cook until they are golden brown on each side and cooked through. Do not overcrowd the pan, and only coat a few tenders at a time. You may need to wipe out the pan between batches.

For the dressing, mix all ingredients together and (ideally) let sit in the refrigerator for at least 30 minutes prior to serving. Assemble the salad, top with chicken tenders, and dress with the honey mustard.

Enjoy! Thank you for reading!

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