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Eat the Cupboard: Elevated Shake and Bake Chicken Salad

Summer heat is quickly rising, and I bet we are all soaking up those summer rays! And I don't want to stay in the kitchen all day prepping my weekly lunches. So, why not bake up a simple and satisfying "breaded" chicken?

The May flour for this week from the cupboard is Bob's Red Mill Super Fine Almond Flour! This slightly grainy texture creates a beautiful crispy crust over the thinly sliced chicken breast. Nutrition-wise, this is a sneaky way to increase your protein by providing 4 grams of protein (per 2 tablespoons)!

The main difference between this recipe and the premade boxes is that I have completely cut out the sodium. So if you are someone with blood pressure issues or watching their sodium levels, you too can enjoy this delicious salad. And not to worry, you won't miss the salt with the herbs and spices involved!

So turn on that oven because you will be in and out of that kitchen in less than 30 minutes!

Shake and Bake Chicken Salad

Time: 30 minutes Makes: 3 servings Cost per serving: $8.81*

Ingredients for the chicken:

Thin sliced chicken breasts (5 pieces)

1/2 cup Bob's Red Mill Super Fine Almond Flour

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

1 tsp garlic powder

1/4 cup chopped fresh chives (or 2 tablespoons dried)

For the salad:

Six pieces of bocconcini sliced

Two bell peppers, sliced

A 400-gram packet of Broccoli slaw

One cucumber sliced

15ml Balsamic vinaigrette

15ml Lime juice


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

  2. In a medium-sized mixing bowl, combine the following: Almond flour, cayenne pepper, garlic powder, and ground black pepper. Use a fork to break up any remaining almond flour so it's not clumpy.

  3. Add the chives to the almond flour mixture.

  4. Coat each chicken breast with the flour mixture and place each chicken breast on the lined baking sheet.

  5. If there is any leftover flour mix, sprinkle it on top of the chicken breasts and gently pat to allow it to stick.

  6. Place in the oven and bake for 15 minutes.

  7. In three containers, divide the salad ingredients (chopped vegetables, bocconcini, balsamic, and lemon juice). Toss or shake to combine.

  8. Once the chicken breasts are complete, remove them from the oven and allow to cool. Slice each chicken breast and place on top of each salad container.

From the cupboard: ground black pepper, cayenne pepper, garlic powder, and Bob's Red Mill Almond Flour

From the fridge: balsamic vinaigrette and lime juice

From the garden: chives

From the store: thin sliced chicken breasts, bocconcini, bell peppers, broccoli slaw, and cucumber

As you may notice in this recipe, I did go light on the "dressing" (balsamic and lime juice). The reason for this is that I wanted to keep the vegetables crisp in the fridge, and I've noticed too much heavy dressing can leave the salads at the end of the week a bit on the soggy side.

My suggestion for changing the flavor profile is to throw in a packet of mustard or plum sauce to change the dressing throughout the week! I'm sure you all have some of those single-serve portions scattered around in the fridge from past take-out orders. I sure do, and it's free!

What are your favorite spices in your cupboard? Do you find that you eat more salads in the summertime? How do you enhance your meals to make them delicious and healthy?

Until next time, stay well!


*Prices may vary depending on where you shop

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