Chicken Strip Salad
With all the crazy the last month before the wedding our meals took a turn towards the easy side as time was extremely limited. These chicken strip salads were amazing, and combined a comfort food with a healthy base. We all desire to eat bad every once in a while. I figured this was the perfect way to help keep my figure and let us have chicken strips at the same time.
I love making our own chicken strips as I know exactly what goes into them. While the ease of picking up a bag of already made chicken strips at the store is desirable, there are way to many additives that you just don’t need.
This salad can either be made with fresh chicken strips or if you want to really splurge, make chicken strips (extra will be needed) the night before you have this salad and have them with homemade potato wedges and then the next night make these salads.
If you aren’t big on balsamic vinegar itself feel free to use a pre-made balsamic dressing. I sometimes use already made dressings, however I find they have quite a bit of extra sugar that I would rather eat elsewhere.
Chicken Strip Salad
Chicken Strip Salad
Ingredients
Chicken Strips
- 2-3 Chicken Breasts Sliced (Strips)
- 3 Eggs beaten
- 3/4 Cup Flour
- 1 1/2 Cup Bread Crumbs
- 1 Tsp Onion Powder
- 1 Tsp Season Salt
- 1 Tsp Paprika
Salad
- 1 bag arugula/greens
- 1 Green Apple cubed
- 2 Avocados cubed
- 1/2 Cup Pecans
- 1/4 Cup Pine Nuts
- 2-3 Carrots sliced
- 1/4 Cup Fresh Dill
- 2-3 Tomatoes sliced and roasted
- 1 Cup Quinoa cooked
- 1 Tbsp Garlic Powder
- 3-4 Tbsp Balsalmic Vinegar
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
Instructions
Chicken Strips
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Preheat oven to 400°
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Cut chicken breast into 8 chicken strip pieces.
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Line up the beaten eggs, flour and bread crumbs in 3 bowls. First dunk chicken strip in egg, then flour and then bread crumbs. Place breaded chicken strips on a greased cookie sheet.
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Once all chicken strips are on the cookie sheet sprinkle with paprika, onion powder and season salt.
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Bake chicken strips for 25-35 minutes or until they reach 165° Fahrenheit.
Salad
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Once chicken strips have started cooking, start cooking quinoa. Refer to the back of the package for instructions on how to much cooke to yield one cup of cooked quinoa.
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While quinoa and chicken are cooking toss together: greens, cubed green apple, avocado, pecans, pine nuts, carrots and dill. Set aside.
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To roast tomatoes. Slice and place on cookie sheet. Use a basting brush and brush tomatoes with olive oil. Sprinkle with salt and pepper and roast in the oven at 400° until they reach the desired crispness.
Meal Assembly
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Mix in cooled cooked quinoa with salad greens. Divide evenly amongst 4 bowls.
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Top salads with roasted tomatoes and chicken strips.
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Drizzle with balsamic vinegar, olive oil and salt and pepper.
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Enjoy!
