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Sweet Chicken Tenders & Detoxifying Salad

Prep: 5 min
Cook: 15 min
Total: 20 min

Chicken

  • 1 1/4 lb raw chicken breast tenders
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 tablespoon arrowroot starch
  • pinch of pepper
  • Sauce
    • juice from 2 limes (more/less to taste)
    • 1 tablespoon Bragg liquid aminos
    • 1 tablespoon raw honey
    • 2 teaspoons arrowroot starch
    • 1 tablespoon spicy mustard (more/less to taste)
  • garnish
    • Sesame seeds
    • green onion

Salad

  • 2 cups lettuce, chopped
  • 1 1/2 cups purple cabbage, shredded
  • 1 cup raw broccoli florets, chopped
  • 1/2 cucumber, chopped
  • 4 tablespoons sliced almonds
  • 4 tablespoons low mein noodles
  • 8 tablespoons low-calorie (no oil) balsamic dressing

STEPS

Step 1

Set oven to 400F/204C.

Step 2

Mix together the chicken breast tenders with the seasonings and set aside.

Step 3

Mix together the ingredients for the sauce and set aside.

Step 4

Set a nonstick skillet on medium heat and spray with olive oil.   Add the chicken tenders and sear on each side for about 3 minutes, or until the outside is browned.

Step 5

Pour in the sauce and immediately stir as it will begin to thicken.  Remove the skillet from the heat and bake in the oven for 6 to 8 minutes.  After baking, allow the chicken to cool on a fresh plate with the sauce so it gets sticky.

Step 6

Mix together the ingredients for the salad.  Enjoy with your favorite low-calorie vinaigrette.