Savory Paleo Southern Pecan-Crusted Chicken Salad with Crispy Slaw & Creamy Avocado Dressing

Allergens

Tree Nuts (Pecans), Soy (Optional: soy-based yogurt)

Ingredients

• 6 boneless, skinless chicken breasts 1 cup pecans, finely chopped 2 tbsp olive oil 1/2 tsp sea salt 1/4 tsp black pepper 1/2 cup almond flour 2 cups shredded cabbage mix (green and red) 1/2 cup shredded carrots 1 ripe avocado 1/4 cup full
• fat Greek yogurt (dairy
• free, if needed) 2 tbsp fresh lemon juice 2 tbsp chopped fresh dill 1/2 tsp garlic powder 1/2 tsp onion powder

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow dish, mix together pecans, almond flour, salt, and pepper.
3. Pat dry chicken breasts with paper towels, then brush with olive oil.
4. Dredge each chicken breast in the pecan mixture, pressing to adhere. Place on prepared baking sheet.
5. Bake for 20 25 minutes or until internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes.
6. In a large bowl, whisk together avocado, Greek yogurt, lemon juice, dill, garlic powder, and onion powder. Season with salt and pepper to taste.
7. Toss cabbage and carrots in the dressing until well coated. Refrigerate for 15 minutes to allow flavors to meld.
8. Slice chicken and serve atop the crispy slaw, drizzling any remaining dressing over the top.

Chef’s Insight

The combination of textures in this dish - crunchy slaw, tender chicken, and creamy dressing - creates a sensory experience that transports you straight to the Southern United States.

Notes

Be sure to let the chicken rest after baking to ensure a juicy and tender result.