Sriracha Chicken Salad with Blue Cheese and Green Goddess Dressing

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado
  • 1/2 cup Cilantro, fresh
  • 1 tbsp Garlic
  • 2 tsp Garlic powder
  • 4 handfuls Greens, mixed
  • 1/2 cup Parsley, fresh
  • 4 Radishes
  • 1/4 Red onion

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey
  • 1/2 Lemon juice
  • 1/2 Lime juice
  • 1/4 cup Sriracha

• Baking & Spices

  • 1/2 cup Oat flour + salt and pepper, ground
  • 1 Salt

• Dairy

  • 1/4 cup Blue cheese
  • 1/3 cup Greek yogurt

• Other

  • 1 tablespoon EVOO

Found on fitfoodiefinds.com

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tablespoon EVOO
• ½ cup ground oat flour + salt and pepper, to taste
• 1 large egg
• ¼ cup sriracha
• ½ lemon (juice)
• 2 tablespoons honey
• 2 teaspoons garlic powder
• ½ cup fresh parsley
• ½ cup fresh cilantro
• ⅓ cup greek yogurt
• 1 tablespoon minced garlic
• ½ lime (juice)
• salt, to taste
• 4 handfuls of mixed greens
• ¼ cup blue cheese
• 4 radishes, thinly sliced
• ¼ red onion, diced
• 1 avocado, sliced

Directions

• First, dice chicken into bite-sized pieces and set aside. Then, create sriracha marinade by mixing together sriracha, lemon, honey, and garlic powder. Set aside.
• Next heat 1 tablespoon EVOO on low/medium heat in a large sauce pan.
• While the pan is heating up, prep chicken by dipping in egg and then into oat flour. This is going to help create a crunchier texture.
• Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. Turn fan on as the chicken may get a little smokey.
• Once the chicken is fully cooked, dip into marinade, coating the entire piece of chicken.
• Place all ingredients in a high-power blender or magic bullet, and process until smooth.

Nutrition