Dick Clark's Almond Chicken Finger Salad

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"Almond Crusted Chicken Finger Salad gluten free Serve with honey mustard dressing and /or ranch dressing He also served chicken fingers as appy and dinner option"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (850.1 g)
  • Calories 572.4
  • Total Fat - 21.3 g
  • Saturated Fat - 8 g
  • Cholesterol - 349.3 mg
  • Sodium - 959 mg
  • Total Carbohydrate - 34.7 g
  • Dietary Fiber - 13.5 g
  • Sugars - 10.4 g
  • Protein - 63.7 g
  • Calcium - 501.8 mg
  • Iron - 8.6 mg
  • Vitamin C - 31.1 mg
  • Thiamin - 0.6 mg

Step 1

Preheat oven to 350 degrees

Step 2

Spray cookie sheet with pam

Step 3

Cook bacon until crisp

Step 4

Crumble

Step 5

Meanwhile

Step 6

Mix cornflakes and almond flour

Step 7

Season to taste

Step 8

Mix egg and water seasoning a little

Step 9

Season chicken breast with onion and garlic powder

Step 10

Dip chicken breast into egg mixture

Step 11

Then almond mixture

Step 12

Put on cookie sheet

Step 13

Bake 20 minutes until chicken is browned and crispy

Step 14

Meanwhile toss salad with the tomatoes and cucumbers seasoning lightly

Step 15

Sprinkle on cheese and bacon

Step 16

Top with chicken fingers

Step 17

Serve with honey mustard dressing and ranch dressing

Tips & Variations


No special items needed.

Related