Pecan Crusted Chicken with Pear Salad and Balsamic Vinaigrette

Prep time: 20 Minutes

Cook time: 15-20 minutes

Servings: 6

I had a salad similar to this at a restaurant and figured I could make it grain free. My family was pretty happy with the result of this dish.

2 Lbs Chicken Breast, sliced

2 cups Pecans

2 TBS Avocado Oil

2 Eggs

1/4 White Onion, diced

4 Green Onions, sliced

4 Garlic Cloves, minced

1/2 tsp Black Pepper

1/2 tsp Sea Salt

1. Slice up chicken breasts into thin strips.
2. Place all ingredients (except chicken) in food processor, blend until it is the consistency of the picture below.
3. Put batter on a plate and rub onto each piece of chicken.
4. Place approx. 2 tbs avocado oil in a pan and heat on high. Once hot turn heat down to medium and put battered chicken in the pan. Cook until browned. Continue adding more avocado oil to the pan as needed.
5. For the salad use 5-7oz of mixed greens (red leaf, spinach, arugula, romaine, green leaf), 2 green onions (sliced), sliced pears, top with pecans if desired.
6. Top with Balsamic Vinaigrette (a fancy way of saying Olive Oil and Balsamic Vinegar dressing).