Hazelnut Crusted Chicken Salad
Want a departure from your average salad? This Hazelnut Crusted Chicken Salad features pears, cranberries, feta, and balsamic vinaigrette!
Servings: 2 People
Calories: 950kcal
Equipment
- Baking Sheet
- Parchment Paper
Ingredients
Chicken:
- ½ cup Hazelnut flour / hazelnut meal
- 2 Small boneless skinless chicken breasts
- Salt and pepper
- ¼ cup mayonnaise
- 2 teaspoon Dijon mustard.
Dressing:
- ¼ cup Cranberry-Pear White Balsamic Vinegar
- ¼ cup Light tasting oil of choice - Almond MCT, Coconut, Olive, etc
- 1 teaspoon Dijon mustard
- Salt and pepper
Salad:
- Butter or Boston lettuce
- 1 small pear sliced
- Red onion thinly sliced
- ⅓ cup Dried cranberries
- ⅓ cup Feta cheese crumbled
Instructions
Chicken:
- Preheat oven to 425 F, line a baking sheet with parchment paper.
- Measure hazelnut flour into a wide, shallow bowl
- Trim chicken breasts if needed, season with salt and pepper on both sides.
- Whisk together mayo and mustard. Brush both sides of each chicken breast with mayo mixture, then roll in hazelnut flour. Place on prepared baking sheet.
- Bake chicken for 20-25 minutes, or until cooked through.
- While the chicken is baking, make the dressing and salad bowls:
Dressing:
- Whisk together balsamic vinegar, oil, and mustard, season with salt and pepper to taste. Set aside.
Salad:
- Divide washed lettuce among 2 shallow bowls. Top with pear and onion slices, sprinkle with cranberries and feta.
- Once the chicken is cooked through, slice it up and serve over prepared salads, top with dressing.
Nutrition
Calories: 950kcal | Carbohydrates: 42g | Protein: 33g | Fat: 74g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 682mg | Potassium: 597mg | Fiber: 7g | Sugar: 29g | Vitamin A: 185IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 3mg