Recipes

Almond crusted baked chicken tenders

Ingredients

1kg chicken tenders
4 tbs olive oil
1 cup almond flour (or meal)
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp paprika

Preheat oven to 190*c.  Line 2 baking trays with baking paper.
Mix all dry ingredients in a dish.
Dip chicken tenders in olive oil to cover and then roll in dry mixture.  Place on a plate, ensure all
tender is covered.  Place plate lightly covered in the fridge for 10 minutes to ensure crumb settles on tenders.  When ready carefully place tenders on the trays and lightly spray with cooking spray.  cook in oven for 15 -20 mins one side and then carefully turn to other side, spray and let cook for another 15-20 mins or until golden.

# alternatively you may also use an egg wash instead of olive oil to moisten tenders before the almond.




 Avocado dip

Ingredients

1/2 cup fat free natural yoghurt
2 ripe avocados
1 clove garlic minced
3tbs parsley chopped
1 tbs finely chopped chilli
2 tbs lime juice
1/4 tsp cumin
salt/pepper to taste

Place all ingredients in blender and mix to smooth.  Cool in fridge before serving.



Chicken power salad

8 cups chopped baby spinach
1 cup cherry tomatoes
1/2 cup corn kernels
1 large avocado sliced
3 tbs toasted pine nuts
1/3 cup crumbled goats cheese or persian fetta
1/2 cooked shredded chicken

Combine all ingredients in a big bowl, drizzle dressing over, serve cool

Dijon dressing

3tbs white wine vinegar
2 tbs olive oil
1tbs dijon mustard
salt/pepper

Combine in a shaker jar and shake, drizzle over salad before dressing