Ingredients
Chicken Bites
- 2 lbs. organic chicken breasts, cut into 1-inch chunks
- 2 tsps sea salt (divided)
- 2 tsps black pepper (divided)
- 2 tsps smoked paprika (divided)
- 2 tsps onion powder (divided)
- 2 tsps garlic powder (divided)
- 2 tsps dried parsley (divided)
- 2 tsps dried thyme (divided)
- Pinch of red pepper flakes
- 1/4 cup organic all-purpose flour
- 1/4 cup cornstarch
- 2-3 cups breadcrumbs
- 2 large eggs
- 1/4 cup almond milk, unsweetened (or whole milk/plant-based milk)
- 2 cups BBQ sauce
- 2 Tbsps unsalted butter
Greens and Vegetables
- 1 bunch organic kale, de-stemmed and roughly chopped
- 4 cups organic arugula
- 2 medium peaches, sliced (skin on or peeled as preferred)
- 1/2 cup cooked black beans
- 1 cup cherry or grape tomatoes, halved (optional: roasted)
- 1 jalapeño, chopped
- 1 red bell pepper, chopped
Toppings and Extras
- 1 1/2 cups croutons
- 1 cup shredded mild cheddar cheese
Dressing
- 3 Tbsps extra virgin olive oil
- 1 garlic clove, minced
- 2 tsps hot honey (or organic raw honey/maple syrup)
- 3 Tbsps red wine vinegar
- 1/2 tsp honey Dijon mustard
- Sea salt and black pepper, to taste
Instructions
- Season the Chicken Bites: Preheat the oven to 400°F and line a baking sheet with parchment paper and a wire rack. In a bowl, combine chicken pieces with 1 teaspoon each of salt, black pepper, smoked paprika, onion powder, garlic powder, dried parsley, and dried thyme. Stir well to coat evenly.
- Prepare the Coatings: In one bowl, whisk together almond milk and beaten eggs to create the wet batter. In another bowl, mix breadcrumbs with 1 teaspoon each of salt, black pepper, smoked paprika, onion powder, garlic powder, parsley, thyme, and red pepper flakes. On a plate, combine flour and cornstarch.
- Coat the Chicken: Toss each chicken chunk first in the flour and cornstarch mixture. Shake off excess, then dip into the wet batter. Finally, dredge thoroughly in the breadcrumb mixture. Lay coated chicken evenly on the prepared baking sheet, spaced about an inch apart. Repeat for all pieces.
- Bake the Chicken: Bake for 30-35 minutes until golden brown and crunchy. If more crispiness is desired, broil for an additional 5-10 minutes. Remove from oven.
- Prepare the BBQ Sauce: In a saucepan over medium-high heat, melt the unsalted butter. Add BBQ sauce and stir to combine. Reduce heat to low and simmer for 1-2 minutes.
- Coat Chicken in BBQ Sauce: Toss the baked chicken bites in the warm BBQ sauce until fully coated. Set aside.
- Massage Greens: Strip kale leaves from stems, roughly chop kale and arugula, and place in a large bowl. Drizzle 1-2 teaspoons lemon juice or olive oil on top. Using clean hands, gently massage the greens for 2-3 minutes until softened and well combined.
- Make the Dressing: In a small bowl, whisk together extra virgin olive oil, minced garlic, hot honey, red wine vinegar, honey Dijon mustard, salt, and black pepper until smooth and emulsified.
- Assemble and Chop the Salad: On a large cutting board, layer half the kale-arugula mix with half the peaches, tomatoes, black beans, bell pepper, and jalapeño. Using a salad chopper or knife, chop everything finely, working hands to keep the mixture together. Transfer chopped mixture to a large serving bowl. Repeat with the remaining ingredients and add to the bowl.
- Serve: Drizzle the salad with the prepared dressing, then top with shredded mild cheddar cheese and croutons. Toss gently if desired and serve immediately. Enjoy your flavorful BBQ Chicken Peach Chopped Salad!
Notes
- Using a wire rack when baking the chicken helps achieve a crispier texture by allowing air circulation.
- Roasting the cherry tomatoes before adding to the salad enhances their sweetness and flavor.
- Peaches can be peeled or left with skin on based on personal preference.
- Substitute almond milk with any preferred milk for the wet batter.
- If a spicier salad is desired, increase the amount of jalapeño or add more red pepper flakes to the breadcrumb mixture.
- For a gluten-free option, swap breadcrumbs and all-purpose flour with gluten-free alternatives.
- The salad dressing can be adjusted in sweetness and acidity to taste by varying honey and vinegar amounts.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Salad
- Method: Baking
- Cuisine: American