This is an adapted version inspired by Michael Symon’s recipe in his 5 in 5 cookbook, which is AMAZING!!!
I just wanted an alternative to breading & frying the chicken, so I came up with my own spin!
What you’ll need:
1 lb. Chicken [I used tenders]
1/3 c. Bob’s Red Mill Whole Ground Flaxseed Meal
1/4 tsp. Ground Black Pepper
1/2 tsp. Himalayan Pink Salt
1/2 tsp. Garlic Powder
1 1/2 tsp. Sesame Seeds
Place all [minus the chicken] in a Ziploc bag. Seal bag & shake… like that old school Shake & Bake stuff. Once ingredients are mixed, place one piece of chicken at a time in the bag, seal & shake. Place on baking sheet or pan & repeat until all chicken is “breaded” properly.
Bake at 350 for 15 minutes. Test one & go from there. Smaller ones should be done, while larger ones may need a few more minutes.
Now, for the rest of this beauty.
2 large Tomatoes, diced
1/2 lb. Fresh Mozzarella, diced [Trader Joe’s has an 8 oz block for $2.99]
1 English Cucumber, sliced & halved
1/2 c. Fresh Basil leaves, julienned
1/8 c. White Balsamic Vinegar
1/8 c. EVOO
Salt & Pepper, to taste
Whisk vinegar & EVOO together, adding salt & pepper. I sprinkled pink Himalayan salt & pepper over the ingredients in the bowl as well. Pour over bowl with all other ingredients & mix.
Sometimes the idea of having a side dish with this alludes me.
What to add? How would it compliment what’s already there?
In this case, instead of throwing it on top of pasta or something similar, I actually threw it on a bed of arugula. 2 cups worth is a serving, so don’t feel like you have to skimp. And if arugula is too bitter for you, you can easily do it on a bed of spinach instead!
Fair warning, the dressing on the caprese salad isn’t meant to “dress” the arugula in the sense of a traditional salad, but you will find that it will still be enough… especially with the juices from the tomatoes.
Simple. Clean. Filling. As always, let me know what you think when you try it! 😉