ALMOND FLOUR BREADED CHICKEN WITH KALE CRUNCH SALAD

Items needed for the salad:
One bag of the cruciferous crunch mix from Trader Joes (or finely chopped kale, cabbage, & brussels sprouts), 1/4 cup sliced almonds, 1/4 cup dried cranberries, sprinkle of feta cheese.
Massage together with 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp honey, sprinkle of salt & pepper (or whatever seasonings you like!). 
* The key is to massage the salad well (yes with your hands or press down firmly with a fork on the kale so that it isn't so tough to eat!). 

For the breading & Chicken: 
1/2 cup almond flour (I use Bob's Red Mill), 2 tsp salt, 1 tsp pepper, 1/2 tsp garlic, 1/2 tsp paprika, 1/2 tsp oregano. 
Dip the chicken breasts into eggwash (2 whisked eggs) and then dip in the breading. 
I baked them at 350 degrees for 12 minutes per side. 

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