Chicken Citrus Avocado Salad with Nut and Seed Brittle

Chicken Citrus Avocado Salad with Nut and Seed Brittle
ingredients
all
4/24 cup maple syrup
divided
1/16 cups sunflower seeds
1/3 cup cashews
coarsely chopped
1/3 cup almonds
coarsely chopped
4/24 cup sesame seeds
1 tsp cinnamon
or more to taste
1/8 tsp sea salt
1 Tbs orange zest
1 lb chicken breast fillet
1/2 tsp sea salt
1 tsp black pepper
2 Tbs olive oil
apple cider vinegar 0.33 cup
1 shallot
minced
3 cloves garlic
minced
1 lemon
juice
sea salt
to taste
2/3 cup extra virgin olive oil
black pepper
to taste, freshly ground
3 cups mixed greens
chopped into bite size pieces
1 cup fennel bulb
chopped into bite size pieces
1 orange
supreme
1 avocado
sliced
cookware
This eating for health recipe is good for weight management. It provides nutrients to bring balance and control cravings. It contains lean protein such as chicken breast and good fats such as avocado, nuts and seeds. Cinnamon, garlic and apple cider vinegar are thermogenic foods that increase metabolism. The vegetables in the salad are low glycemic, high fiber and antioxidant that help stabilize blood sugar. Weight gain around the waist can be a blood sugar issue.
1
NUT AND SEED BRITTLE:
2
Oil a cookie sheet and lay down parchment paper. Preheat the oven to 350° F.
3
Put half the maple syrup in a bowl. Add sunflower seeds. Mix until well coated.
4
Add remaining nuts and seeds, cinnamon, salt, and orange zest. Fold and mix well. Add remainder of maple syrup and coat thoroughly.
5
Evenly spread mixture on the cookie sheet, pressing down with damp hands to smooth into 1/4 inch thickness. Bake for 30 minutes, checking at 15 minutes. If the nuts are toasted and hardened in the middle of the cookie sheet (not soft and sticky), pull it out of the oven.
6
Cool completely before breaking into pieces.
7
CHICKEN:
8
Season chicken breast with salt and pepper
9
In a medium skillet, heat olive oil. Add chicken breast and cook one side for 5 minutes. Turn on the other side and cook for another 3-5 minutes until fully cooked.
10
Cool and slice chicken.
11
DRESSING:
12
Place apple cider vinegar in a bowl and add shallots. Let sit for 5 minutes.
13
Add garlic, lemon, sea salt. Slowly add the olive oil while mixing. Season with freshly ground black pepper to taste. Add more salt if needed.
14
ASSEMBLE:
15
Put mixed greens and fennel bulb in a bowl and mix the dressing. Toss in nut and seed brittle.
16
Arrange salad on plate. Add orange and avocado on top.
source: Nut and Seed Brittle adapted from the Blue Sun Cafe recipes.
notes
Allergens: nuts and seeds