Oven Baked Crispy Chicken Salad

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My husband and I love Jack Allen’s kitchen. In particular we love their salads. Not because they are low calorie, cause their not but because they are different, refreshing, and flavorful. We were craving the Jack Allen’s buttermilk fried chicken but didn’t feel like leaving the house or eating fried chicken. We remade it with obviously less calories and it was delicious!

What you need:
Field greens
Chicken breast
2 cups Corn flakes
1/2 tbsp Dried basil (Nolan’s addition)
1/2 tbsp Dried oregano
1/2 tbsp Paprika
1 tbsp Dijon mustard
Blue cheese
Granny smith apple
Pecan
1 tsp Cinnamon
1 tsp Sugar
1/2 tsp Cayenne pepper

Green goddess dressing:
1/4 cup of non-fat Greek yogurt
2 tbsp Curly leaf parsley
1 tbsp Chives
3 tsp fresh Tarragon
2 tbsp Olive oil
Juice from one lemon
1 tsp of anchovy paste
Blend well

First, dice your chicken into chunks and coat with dijon mustard.

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Next, find a helper and add corn flakes, oregano, basil, paprika and a pinch of salt and pepper into a zip lock bag and crunch the flakes really really good.

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After this is done bake your chicken at 325 for 20 min or until cooked. While the chicken is baking, in a bowl add your field greens, diced apple and blue cheese. Last but certainly not least place your pecans in a pan to lightly toast them. After they are toasted mix in your cinnamon, sugar and cayenne. About 1 tsp of sugar, cinnamon and 1/2 tsp of cayenne.

When I make salads I like to dress the lettuce and then add all the goodies on top.

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If you recieved this post in email and it was not completed, I apologize.

Enjoy!

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