Gluten Free Chicken Parmesan Salad
For a lighter take on an Italian classic, check out this gluten free chicken parmesan salad! Lightly fried chicken served on a bed of mixed greens with mozzarella, Parmesan, roasted tomatoes, and a simple marinara dressing.
Prep:
10
minutes
Cook:
25
minutes
TOtal:
35
minutes
Ingredients
- Olive oil
- 1 pint grape tomatoes
- 1/2 tsp. dried oregano
- 1 lb. chicken tenderloin, diced
- Salt and pepper
- 1/4 c. almond flour
- 8 oz. mini mozzarella pearls
- 2/3 c. marinara sauce
- 10 oz. mixed salad greens
- Optional: Parmesan cheese
Instructions
- Preheat the oven to 400 degrees.
- Drizzle the tomatoes with about 1 Tbsp. of olive oil. Then, season with salt, pepper, and dried oregano. Roast on a lined baking sheet for about 25 minutes.
- In a medium mixing bowl, combine the chicken, 1 Tbsp. of olive oil, salt, pepper, and almond flour. Toss until lightly coated. Next, heat 2-3 Tbsp. of olive oil in a large skillet over medium-high heat and allow chicken to cook on the first side until golden brown, about 5-8 minutes. Then, flip and cook the other side until browned. You could also bake or air fry the chicken.
- In a small bowl, whisk the marinara sauce with 4 Tbsp. of olive oil.
- Top mixed greens with the chicken, roasted tomatoes, and cheese. Then, drizzle with the marinara dressing.