Ingredients

Scale

FOR THE MARINADE

1 cup of coconut milk

1/2 cup of pickle juice

2 tbs apple cider vinegar

1 tsp garlic powder

1/4 cup hot sauce

FOR THE CHICKEN

4 tbs olive oil

1lb chicken tenders

1 cup tapioca flour

2 eggs

1/2 tsp salt

1/2 tsp red pepper flakes

FOR THE DRESSING

1 bottle of ZUPA NOMA Organic Yellow Pepper and Habenero Soup

2 tbs white wine vinegar

1/2 cup avocado oil

3 tbs hot sauce

1/4 tsp cayenne pepper

1 tsp ground mustard

NOTE: if you can’t find ZUPA NOMA I LOVE using a mixture of Tessemae’s ranch with buffalo sauce! Or your favorite dressing will work here as well*

FOR THE SALAD

4 cups of mixed greens

2 pickles, thinly sliced

2 tbs sunflower seeds

Roasted Sweet Potato Crisps (Roast at 425 for 20 minutes)

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Instructions

MARINATE THE CHICKEN

Whisk all marinade ingredients with a fork;let it sit for 10 minutes, then add chicken tenderloin in a glass container or gallon bag for 30 minutes to overnight in the fridge.

MAKE THE DRESSING

In a blender, combine all dressing ingredients and set aside

MAKE CHICKEN

Preheat oven to 370F

Heat oil on medium high heat in a dutch oven or high rimmed skillet

Add chicken to brown for about 2-3 minutes per side then transfer to preheated oven for 20 minutes

ASSEMBLE SALADS

In a large bowl, toss greens, pickles, cucumbers, sunflower seeds adn top with chicken. Drizzle with hot mama dressing then eat!