Chicken soak mix:
3/4-1 cup of dairy-free milk (So Delicious Unsweetened Coconut Milk Beverage is my first choice)
1/4 cup of apple cider vinegar (or sub fresh lemon juice)
2 pounds of organic or free range antibiotic free chicken tenders
1 cup of white rice flour
2/3 cup of tapioca flour
1/2 TB of each: garlic powder, Italian herb season blend, smoked paprika, sea salt
plus a pinch or two of black pepper
9x13 pan glass pan with 3-4 TB of avocado oil or a mix of olive and avocado oils
Use your hands and grab the raw chicken, dunk in the flour mix and then shake off and place each tender in the pan. Fill up your pan, it might be snug and it doesn't have to be perfect. Then bake in a 375-400 degree oven for 25-30 minutes or until they are golden brown to your liking. Let the sizzling chicken rest in the pan for at least 15 minutes before serving. This will allow the crust to stick better and oils to soak into the juices of the finished product.
Then you can assemble your salad bar. I usually have a bed of greens, cucumber, carrots, peppers, tomatoes, herbs or green onions, and whatever other veggie is in-season as a favorite salad topping. Then I also like to add some warm rice or quinoa for added texture or warmth. In these pictures I had a black rice veggies dish that I re-warmed and sprinkled over the salad. I also like to add roasted sweet potatoes or other roots as toppings as well. If you are crouton lover- this will totally do the trick to get rid of the crusty chunks to add in some crispy roasted roots!
So pile up greens, chopped veggies, warmed GF whole grain, warmed roasted roots, a few chicken tenders and a killer house dressing and you've got yourself a meal that will share with you for days to come. I love whipping up a simple house honey mustard salad dressing to dip tenders into or drizzle over your salad. Here is the estimated amounts to make that yourself...
Honey Mustard Homemade Salad Dressing
1/3 cup of pure raw honey
1/4 cup of mustard (any variety works)
1/4 cup of apple cider vinegar (or lemon juice)
1/4 cup of olive oil
pinch of sea salt
pinch of black pepper
pinch of dried thyme
Whisk quickly by hand all the above ingredients together in small bowl, or put all the ingredients in a Ball jar and shake up until it is emulsified together well.
My kids love organic ketchup and the honey mustard dressing for dipping as well. This is a meal I can get the whole family to eat and is great throughout the summer months to just pull from the fridge or pack for a picnic. But it is also a great winter meal to remind yourself of what a fresh and warm salad tastes like. About this time of winter I start to crave greens and any veggie with a little crunch. This means spring must be coming... at least thats what I tell myself or my body is trying to tell me.
I hope you are finding ways to keep things simple in the kitchen and ways to love on yourself and family with food choices. You deserve it!
Much love as always! xoxo