So I went back to the gym seriously on Monday and now I am writing this on Tuesday night and I can still barely walk. I am not exaggerating. I am hobbling around and everything I do I let out these horrible little moans- it actually sounds really inappropriate- like when you are at Costco and you bend down to grab the laundry soap and you moan. And people look at you. But you can’t help it because it is totally involuntary.

Getting back in shape is just so much fun…

Almond Crusted Chicken and Orange Wasabi SaladThank God that eating healthy is so much easier. And less painful. When it’s as delicious as the last few days (please see Roman Chicken and Roasted Sweet Potato Soup with Cilantro Sauce) I not only don’t mind the healthy eating- I love it. And this salad will float your boat too- I guarantee it. I made this the other day at lunch time and a couple of us devoured it in no time flat. I love the crispy almond coating on the chicken breasts and they are totally egg and gluten free (yay!!) The chicken tops a huge pile of fresh crunchy vegetables like cabbage, asparagus, cucumbers and edamame and then there are sweet bursts of juicy ripe orange segments. Almond Crusted Chicken and Orange Wasabi Salad

But the best part of all of this is the Orange Wasabi dressing. It is slightly sweet, acidic and barely spicy and makes a really light and incredibly delicious dressing. It really brings all of the vegetables and the chicken together and makes for the best salad. I could NOT stop eating it- but since it’s salad, I am going to say that is ok!

Almond Crusted Chicken and Orange Wasabi Salad

Almond Crusted Chicken and Orange Wasabi Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Almond Crusted Chicken:
  • 1 pound thin sliced skinless boneless chicken breasts (this should be 3-4 breasts)
  • ½ cup Almond Meal
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 4 teaspoons olive oil
  • Orange Wasabi Dressing:
  • ½ cup orange juice
  • ¼ cup vegetable oil
  • 2 tablespoon rice vinegar
  • 1 clove garlic
  • 1 inch chunk peeled fresh ginger
  • 2-3 teaspoons wasabi paste (to taste)
  • kosher salt
  • Salad:
  • 6 cups savoy cabbage thinly shredded
  • 2 cups purple cabbage thinly shredded
  • 1 cup blanched asparagus pieces
  • 1 cup cooked edamame
  • 1 orange, sectioned
  • ⅓ cup loosely packed cilantro leaves
  • ⅔ cup thinly sliced seedless cucumbers
  • 1 yellow bell pepper, diced
  • 2 green onions thinly sliced
Instructions
  1. In a shallow dish, combine the almond meal with the salt, onion and chili powder. Dredge the chicken breasts through the mixture, coating both sides in an even layer.
  2. In a heavy skillet or non stick pan over medium heat, add 2 teaspoons of the oil and add half of the chicken. Cook until golden brown and partially cooked through and then flip the piece of chicken and cook through, about 8 minutes total.
  3. While the chicken is cooking, make the dressing: Combine everything in the jar of a blender and puree on high until smooth (it’s a really loose dressing) and then season to taste with kosher salt.
  4. In a large bowl, combine all of the salad ingredients. Add the chicken to the salad and drizzle the dressing over the top. Toss well to combine and serve immediately.

 

Print Recipe  
Almond Crusted Chicken and Orange Wasabi Salad

So I went back to the gym seriously on Monday and now I am writing this on Tuesday night and I can still barely walk. I am not exaggerating. I am hobbling around and everything I do I let out these horrible little moans- it actually sounds really inappropriate- like when you are at Costco and you bend down to grab the laundry soap and you moan. And people look at you. But you can’t help it because it is totally involuntary.

Getting back in shape is just so much fun…

Almond Crusted Chicken and Orange Wasabi SaladThank God that eating healthy is so much easier. And less painful. When it’s as delicious as the last few days (please see Roman Chicken and Roasted Sweet Potato Soup with Cilantro Sauce) I not only don’t mind the healthy eating- I love it. And this salad will float your boat too- I guarantee it. I made this the other day at lunch time and a couple of us devoured it in no time flat. I love the crispy almond coating on the chicken breasts and they are totally egg and gluten free (yay!!) The chicken tops a huge pile of fresh crunchy vegetables like cabbage, asparagus, cucumbers and edamame and then there are sweet bursts of juicy ripe orange segments. Almond Crusted Chicken and Orange Wasabi Salad

But the best part of all of this is the Orange Wasabi dressing. It is slightly sweet, acidic and barely spicy and makes a really light and incredibly delicious dressing. It really brings all of the vegetables and the chicken together and makes for the best salad. I could NOT stop eating it- but since it’s salad, I am going to say that is ok!

Almond Crusted Chicken and Orange Wasabi Salad

Almond Crusted Chicken and Orange Wasabi Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Almond Crusted Chicken:
  • 1 pound thin sliced skinless boneless chicken breasts (this should be 3-4 breasts)
  • ½ cup Almond Meal
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • 4 teaspoons olive oil
  • Orange Wasabi Dressing:
  • ½ cup orange juice
  • ¼ cup vegetable oil
  • 2 tablespoon rice vinegar
  • 1 clove garlic
  • 1 inch chunk peeled fresh ginger
  • 2-3 teaspoons wasabi paste (to taste)
  • kosher salt
  • Salad:
  • 6 cups savoy cabbage thinly shredded
  • 2 cups purple cabbage thinly shredded
  • 1 cup blanched asparagus pieces
  • 1 cup cooked edamame
  • 1 orange, sectioned
  • ⅓ cup loosely packed cilantro leaves
  • ⅔ cup thinly sliced seedless cucumbers
  • 1 yellow bell pepper, diced
  • 2 green onions thinly sliced
Instructions
  1. In a shallow dish, combine the almond meal with the salt, onion and chili powder. Dredge the chicken breasts through the mixture, coating both sides in an even layer.
  2. In a heavy skillet or non stick pan over medium heat, add 2 teaspoons of the oil and add half of the chicken. Cook until golden brown and partially cooked through and then flip the piece of chicken and cook through, about 8 minutes total.
  3. While the chicken is cooking, make the dressing: Combine everything in the jar of a blender and puree on high until smooth (it’s a really loose dressing) and then season to taste with kosher salt.
  4. In a large bowl, combine all of the salad ingredients. Add the chicken to the salad and drizzle the dressing over the top. Toss well to combine and serve immediately.