Submitted by: Annie Mello
Servings: Serves 4
1 lb of chicken breast (cut into strips)
2 cups of almond flour
1 -2 cups of olive oil
1 can of artichokes
1 package of spinach leaves
1/2 cup of walnuts (candied)
1 tablespoon of honey
1 teaspoon of cinnamon
1/2 teaspoon of pumpkin spice
1/2 of onion
1 tablespoon of balsamic vinaigrette
2 cloves of garlic
in 2 separate small bowls pour almond flour into one and olive oil into the other place the chicken strips into the olive oil and then lather it on each side with the almond flour and place in a large skillet. You can cook all of them at once or break it up whatever you prefer. (if you break it up, make sure you place the chicken on a paper towel).
In a separate skillet combine 1 tablespoon of olive oil, balsamic, garlic cloves, artichokes, onion, and pears over medium heat until onions are slightly browned and pears are softened (about 10 -12 minutes).
For Candied Walnuts
Place walnuts on a cooking sheet and spread honey on top of walnuts evenly. Then sprinkle the cinnamon and pumpkin spice. Place in the oven at 350 for 15-20 minutes or slightly browned.
In a large salad bowl add spinach, cooked chicken breast, and the pear and onion skillet mix. Mix throughout and place candied walnuts on top.
Notes: I have served this at many parties and it has always been a fan favorite!