Salads have spent years trying to convince everyone they’re exciting. This one actually is. Think crisp kale, crunchy cabbage, creamy avocado, and peppery radishes joining forces in one seriously shredded bowl. But wait… there’s more. Crispy chicken tenders coated in crushed Quest Spicy Queso Protein Chips kick the door down and send sad desk salads everywhere into early retirement.
Check out the full recipe below:
NUTRITIONAL INFO
SPICY QUESO SUMMER SALAD
Yields: 8 servings | Serving Size: 1/8 salad + 1 tender
Calories: 400 | Protein: 28g | Fat: 27g | Net Carb: 10g
Total Carb: 20g | Sugar: 5g
Ingredients
SPICY QUESO SUMMER SALAD
Chicken:
Salad:
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2 bunches of kale
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1 small red cabbage, thinly sliced
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2 avocado, thinly sliced
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4 radishes, thinly sliced
Dressing:
Method
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Preheat the oven to 350 F and prepare a baking sheet with parchment paper.
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Place the flour, whisked egg and crushed chips into their own shallow bowls.
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Cover each chicken tender with flour, then egg and finally coat with crushed chips and then place
them on a baking sheet lined with parchment paper.
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Bake for 12-16 minutes and cooked through.
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Meanwhile, remove the kale leaves from ribs and wash the leaves using a salad spinner to dry.
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Gather the leaves together and then roll them up in a bunch to cut into thinly sliced ribbons and then place them into a large bowl along with the cabbage, radishes and avocado.
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Next, whisk together the olive oil, lemon juice, vinegar, syrup, mustard and salt and pepper and then toss into the salad.
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Once the chicken is done, slice into bite-sized pieces and serve with the salad.
