Salad has spent years trying to convince everyone that salads are appealing. This is actually the case. Think crunchy kale, crunchy cabbage, creamy avocado, and peppery radishes joining forces in a seriously shredded bowl. But wait… there’s more. Crispy chicken tenders coated with crushed Quest Spicy Queso Protein Chips will kick down the door and send sad table salads to early retirees around the world.
See the full recipe below.
Nutrition information
spicy queso summer salad
Yield: 8 servings | Serving size: 1/8 salad + 1 tender
Calories: 400 | Protein: 28g | Fat: 27g | Net carbs: 10g
Total carbohydrates: 20g |Sugar: 5g
material
spicy queso summer salad
chicken:
salad:
2 bunches of kale
1 small red cabbage (thinly sliced)
2 avocados (thinly sliced)
4 daikon radish (thinly sliced)
dressing:
method
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Combine flour, beaten eggs, and crushed chips in separate shallow bowls.
Dust each chicken breast with flour, then with egg, and finally with crushed chips.
Place on a baking sheet lined with parchment paper.
Bake for 12-16 minutes until cooked through.
Meanwhile, remove the kale leaves from the ribs and use a salad spinner to wash and dry the leaves.
Gather the leaves, roll them into a bundle, cut them into thin ribbons, and place them in a large bowl with the cabbage, radish, and avocado.
Then mix olive oil, lemon juice, vinegar, syrup, mustard, salt and pepper and add to the salad.
Once the chicken is cooked, cut it into bite-sized pieces and serve with the salad.
