This salad recipe is back by popular demand! It is one of my absolute favorites. It’s so pretty and packed with nutrients! It’s always a good idea to eat as many colors as you can at each meal as each color provides it’s own unique nutrient profile.
The construction of this recipe is really easy and the best part is that you’ll have plenty to share and have as leftovers! I always try to make at least 2-3 extra servings of anything I cook, that way I have leftovers for the week and don’t have to worry about cooking all the time!
The first part of this salad is the Almond Crusted Chicken and Balsamic Roasted Brussels. I made them last night for dinner and saved the extras to use on rainbow salads for the remainder of the week! You can cook everything in 1 tray in the oven for easy clean up! You could also substitute any kind of fish or turkey for the chicken if you like!
Pretty simple, totally gorgeous!!
I used what I already had on hand but any veggies will do! You could use purple cabbage, orange bell peppers, radishes, cucumbers, you name it! Just use what you have, add some leftover protein, roasted veggies, and create your own gorgeous Rainbow Salad!
It’s so pretty that it looks like it must take a lot of work but once you have the protein cooked, it’s really just a matter of throwing together leftovers!!
I hope this recipe inspires you to get creative with your meals and add more colors into your diet! It’s not only healthy, it’s fun too!
1. Info for Paleo Almond Crusted Chicken Salad
- Cook Time: 20 mins
- Total Time: 35 mins
- Servings: 5
- Calories: 230 kcal
2. Ingredients for Paleo Almond Crusted Chicken Salad
- 2-4 organic, skinless chicken breasts
- 1 cup almond flour – you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
- 1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
- sea salt & black pepper
- 1 egg, beaten
- 1 large bag of brussels sprouts – I got mine at Trader Joe’s
- olive oil
- sea salt & fresh cracked pepper
- balsamic glaze
- 1 head romaine lettuce chopped fine
- shredded carrots
- raw corn
- cherry tomatoes, halved
- vinaigrette dressing of choice – my favorites are this homemade lemon vinaigrette or Garlic Expressions
3. Directions:
3.1 For the Almond Crusted Chicken
you’ll need to Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly.
In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
3.2 For the Balsamic Roasted Veggies
you’ll place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with fresh cracked pepper and sea salt.
(You could also add other veggies if you like. I love using broccoli in this recipe too!)
3.3 Assembly
Bake your chicken and veggies for about 10-15 mins or until brussles are just starting to get a little soft. Switch the oven to ‘Broil’ and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to broil for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred.
Use a spatula to remove your veggies and set aside. Switch the oven back to ‘Bake’ and continue to bake your chicken for another 5-10 mins until cooked through.
In a large salad bowl layer with romaine lettuce on the bottom and then create sections with your favorite veggies and protein.
