A delicious Paleo and Whole30-friendly crispy chicken salad topped with a refreshing pineapple pico de gallo, offering a perfect blend of flavors and textures for a satisfying meal.
Ingredients: 4 chicken breasts, boneless and skinless. 1 cup almond flour. 1 teaspoon paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 eggs, beaten. 2 cups mixed greens. 1 cup diced pineapple. 1/2 cup diced tomato. 1/4 cup diced red onion. 1/4 cup chopped cilantro. 1 jalapeo, diced optional. 2 tablespoons lime juice. 1 tablespoon olive oil. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. In a shallow bowl, mix almond flour, paprika, garlic powder, onion powder, salt, and black pepper. Dip each chicken breast into beaten eggs, then coat with the almond flour mixture. Place coated chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until chicken is cooked through and crispy. While the chicken is baking, prepare the pineapple pico de gallo. In a bowl, combine diced pineapple, tomato, red onion, cilantro, jalapeo if using, lime juice, olive oil, salt, and pepper. Mix well. Once the chicken is cooked, let it cool slightly, then slice it into strips. In a large salad bowl, toss mixed greens with the pineapple pico de gallo. Top the salad with sliced crispy chicken strips. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Summer Breeze














