Crispy Chicken Sandwich W/honey Mustard Slaw
Gluten-Free, Dairy-Free, Serves 4
Ingredients:
For the Crispy Chicken:
- 4 boneless, skinless chicken breasts
- 1 cup gluten-free breadcrumbs
- 1/2 cup almond flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 flax eggs
- Cooking oil spray
For the Honey Mustard Slaw:
- 2 cups shredded cabbage or coleslaw mix
- 2 tablespoons dairy-free mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
For Assembling:
- 4 gluten-free burger buns
- Sliced tomatoes
- Sliced red onions
- Lettuce leaves
Directions:
Preheat the oven to 400°F (200°C). In a shallow bowl, mix together the gluten-free breadcrumbs, almond flour, paprika, garlic powder, salt, and pepper. In another shallow bowl, prepare the flax eggs by whisking together the ground flaxseed meal and water. Let it sit for a few minutes to thicken. Dip each chicken breast into the flax eggs, then coat them evenly with the breadcrumb mixture, pressing gently to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper. Lightly spray the tops of the chicken breasts with cooking oil spray. Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and crispy. In a mixing bowl, combine the shredded cabbage or coleslaw mix with dairy-free mayonnaise, Dijon mustard, honey, apple cider vinegar, salt, and pepper. Toss until well coated. Adjust seasoning to taste. Toast the gluten-free burger buns if desired. Spread a generous amount of honey mustard slaw on the bottom half of each bun. Place a crispy chicken breast on top of the slaw. Top with sliced tomatoes, red onions, and lettuce leaves. Place the top half of the bun on each sandwich.
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