This salad is a fun way to incorporate a few of my new recipes into one dish. Serves 1. 

INGREDIENTS:

Cornflake Crusted Chicken Tenders: 
1 pack organic chicken breasts, cut into tenders
½ cup buttermilk (sub almond milk)
2 cups of cornflakes
1 tsp garlic powder
1 tsp onion powder
¼ tsp smoked paprika
½ tsp JF Spicy Salt
2 eggs, lightly beaten

 

BBQ Chicken Chopped Salad:
3 cup romaine lettuce, chopped 
2 Tbsp red or green onion, finely chopped
½ organic avocado, diced
1 Tbsp fresh chives, chopped
2 JF Cornflake Crusted Chicken Tenders

 

JF Dairy-Free Mayo-Free Ranch: 
1 (4-5oz) container of dairy-free plain yogurt (I like Cocojune)
¼ cup almond milk (I like Three Trees)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried dill
⅛ tsp fresh cracked black pepper
¼ tsp JF Spicy Salt 
1 Tbsp fresh chives, chopped
1 Tbsp fresh Italian parsley, chopped 
Red chili pepper flakes

TOPPINGS:

JF Dairy-Free Mayo-Free Ranch
BBQ sauce
JF Spicy Salt
Cracked black pepper

PROCESS:

In a large bowl combine and layer in romaine, onion, avocado, chives, and my Cornflake Crusted Chicken Tenders. Drizzle theJF Dairy-Free Mayo-Free Ranch and BBQ sauce to taste then finish with JF Spicy Salt and fresh cracked black pepper. See all links for reference!