This recipe is a great, high-protein, dairy and grain free alternative to classic parmesan chicken. Golden brown and packed full of flavour.
Its also the perfect salad for salad dodgers. Its packed full of texture and taste so any misbelievers will hardly notice that they are taking in a whole lot of body-loving ingredients… it is as good, if not better than any parmesan chicken variation.
For me it’s the balance of the creamy avocado and the crunch of the chicken that I love so much. These combined with the sweet burst of the cherry tomatoes and the fresh pop of peas are just the perfect example of how a quick to make, spring salad can be simple, but totally delightful. Serving the chicken with leaves and peas certainly makes for a more energising combination then the classic breadcrumb chicken (pollo milanase) and pasta. Cor blimey, after eating that you may need a nap for a week. This promises a far shorter recovery time.
Having already been asked for several vegan alternatives via instagram. I would say, in place of the chicken perhaps try almond breadcrumbed tofu, or instead try garlic croutons if you don;t want to use chicken… The flax and almond loaf recipe in my book is superb. Simply rip the loaf into chunks, place on a tray with grated garlic and olive oil and pop in the oven until crispy, then toss through the salad for a lovely textured salad
Low Carb Crumbed-Chicken with Avocado Dressing
- 2 breasts higher welfare or organic chicken
- 100g ground almonds
- 1 teaspoon dried garlic powder, I used smoked garlic
- 1 teaspoon fennel seeds
- a pinch of sea salt
- 2 tablespoons parsley leaves, finely chopped
- 1 egg
- 2 tbs almond milk
- 4 tbs extra virgin olive oil
- 100g baby spinach leaves
- 2 cups frozen peas, defrosted
- a handful cherry tomatoes, halved
- 40g roasted almonds, chopped
Pre heat the oven to 180 degrees C/ 350 degrees F
Grind the fennel seeds, smoked garlic and salt in a pestle and mortar then mix in with the ground almonds and chopped parsley.
Place the chicken fillets between two pieces of baking parchment and flatten using a heavy implement bash them to 1.5cm thick. Set aside.
Beat the milk and egg in a large bowl and set aside
Dredge the chicken in the egg mixture and then coat in the ground almonds. Repeat the process again, dipping into the egg and then almonds. Then place on a plate, ready to fry.
Add the olive oil to a frying pan and heat over a medium flame. Place the fillets in the pan to cook for 5-6 minutes on each side. Keep and eye on the them so they don’t burn. Once cooked, remove from the pan and place them on a baking tray in the oven to finish off cooking for 8-10 minutes. Once cooked, place them on kitchen paper, to drain away any excess oil.
Divide the baby spinach and peas between two plates. Once the chicken has cooled slightly, slice and divide the two breast between the two plates. Scatter over the cherry tomatoes, dress with the avocado dressing and finish with the chopped, roasted almonds
For the Avocado Dressing
- 1/2 avocado
- 1/4 cup e v olive oil
- 1/2 clove garlic
- small handful parsley leaves
- 2 tbs apple cider vinegar
- a pinch of sea salt
- cold water, approx 1/4 cup
Place all the ingredients in a blender and blitz to a smooth puree and set aside until ready to use.