Chicken Almondine Salad

The perfect organic solution to any summer gathering.
Servings 0
Prep Time


  • 3 Organic Smart Chicken Breast boneless/skinless cut into strips
  • 1/3 cup Spectrum Organic Olive Oil
  • 2 1/4 cups Bob's Red Mill Almond Meal/Flour
  • 1 tbsp Chicken Broth Powder - all natural
  • 1/2 tsp Salt
  • 2 tbsp fresh sweet basil chopped
  • 2 tbsp fresh oregano chopped
  • 1/8 tsp cracked pepper
  • 3/4 tsp crushed red pepper
  • 3 organic eggs
  • 1 cup Organic Valley Whole Milk
  • 6 cups organic spring mix
  • 1 cup organic breaburn apples cubed
  • 1/3 cup Annie's All Natural Raspberry Vinaigrette
  • 1 cup toasted almonds


  1. Toast almonds in a preheated 350 degree oven for 10 minutes or until golden brown. Set aside to cool. In medium size bowl combine all dry ingredients, set aside. In small bowl combine eggs and milk, set aside. Toss the chicken strips into egg mixture, coat completely, then toss egg coated chicken into dry ingredients. Heat olive oil in skillet on medium high heat. Add coated chicken strips and fry until golden brown. Toss Organic Spring Mix and apples with the Annie's Dressing. Arrange 1 cup of greens on 6 plates, divide Chicken Almondine strips on top. Sprinkle with toasted almonds.