Aunt Cass' Almond Chicken w/ Strawberry Blueberry Salad
~1 lb (2 big pieces) Boneless, Skinless Chicken Breasts
1 Cup Coarse-Ground Almond Meal or Well-Chopped Blanched, Slivered Almonds (chopped in a food process works great)
1 tsp Cumin Powder
1/4 tsp Garlic Salt
1 Egg, beaten
3 Tbsp. White Granulated Sugar
3 Tbsp. Mayonnaise
2 Tbsp. Milk or Plain Soymilk
1 Tbsp. White Vinegar
1/4 tsp. Salt
Pinch Ground Black Pepper
Mixed Salad Greens w/ Spinach (or simply get all spinach)
1. Baking the Chicken: Preheat your oven to 375ºF & line a baking tray with parchment paper. Cut the chicken breasts in half diagonally. Mix together the almonds, cumin, & garlic salt in one large bowl & have the beaten egg in another. Dip each piece of chicken in egg & then coat with almond mixture. Place the pieces on the tray & bake for about 20 minutes. Remove from oven & let cool for about 5 minutes.
2. Putting Together the Salad: Slice a few strawberries into small pieces. Place a handful or 2 of salad greens into a shallow bowl. Sprinkle with blueberries & strawberry slices. Using a large, sharp knife & a downward motion, cut the chicken pieces diagonally into ~1" strips. Place several strips on the side of the salad. Stir together the dressing ingredients until smooth & creamy & then drizzle over the salad & chicken.