Sriracha Chicken Salad with Blue Cheese and Green Goddess Dressing

By vealam

Ingredients

• For the Chicken:
• 2 boneless, skinless chicken breasts
• 1 tablespoon EVOO
• 1/2 cup ground oat flour + salt and pepper, to taste
• 1 large egg
• 1/4 cup sriracha
• 1/2 lemon (juice)
• 2 tablespoons honey
• 2 teaspoons garlic powder
• For the Green Goddess Dressing:
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 1/3 cup greek yogurt
• 1 tablespoon minced garlic
• 1/2 lime (juice)
• salt, to taste
• For the Salad:
• 4 handfuls of mixed greens
• 1/4 cup blue cheese
• 4 radishes, thinly sliced
• 1/4 red onion, diced
• 1 avocado, sliced

Preparation

Step 1

For the Chicken
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.

For the Dressing
Place all ingredients in a high-power blender or magic bullet, and process until smooth.