There isn’t much better than a plate full of summer’s best and brightest. Conservatively smothered in a rich poppyseed dressing and accented with little goat cheese crumbles.
What’s that sound?
Just your lunch saying “thank you.”
And I know you can see a small bowl of spinach there. Why (?!?) when it’s on the thyroid diet “try to avoid that” list. Because: I love spinach. Mostly when it’s raw. And always when it’s slightly wilted (since it’s easier to digest naturally in your body when cooked). Spinach has so many vitamins and nutrients that even when it’s not the best for us thyroid-less food lovers, a little in moderation isn’t going to set our diets ablaze.
The same goes with strawberries (there is still much debate about how bad they are for thyroid patients). Those sweet, ripe, and little red juicy fruits bring too much flavor and nutritional awesomeness (vitamin A, vitamin B-6, vitamin C, and vitamin-E). Strawberries also have significantly high amounts of anthocyanins and ellagic acid – which can help thwart off evil cancer cells.
In this case, the good taste and positive health benefits far out-weigh the consequences of eating a portion-controlled serving of something on the “avoid list.” At least in my humble opinion.
But let’s talk about these gluten-free Asiago chicken tenders. They are good. So good that you might just want to make extra to pack in your lunch tomorrow. Or enjoy them for a quick-protein snack before a long walk, run, or bike ride.
That my friends, is one deliciously, colorful plate of summer awesome.
Summer Berry Salad with Asiago Chicken and Creamy Poppyseed Dressing
Serves 4 | Time: 30 minutes if preparing chicken; 15 if using leftover chicken
For the Asiago-crusted Chicken
3/4 cups finely grated Asiago cheese (Parmesan works great too)
1/2 cup gluten-free panko breadcrumbs
1 tablespoon flat-leaf parsley, chopped
1/3 cup brown rice flour
2 tablespoons water
2 large chicken breasts, sliced in half lengthwise or 1 lb chicken tenders
4 tablespoons olive oil, divided
salt + pepper
1) Place cheese and breadcrumbs into a food processor and pulse to combine. Transfer to a shallow bowl or plate and stir in parsley. Set up breading station: pour flour in a separate shallow bowl or plate; whisk egg and water together in a shallow bowl for egg wash.
2) Preheat large skillet over medium-high heat; add 2 tablespoons oil. Slice each chicken breast in half to end up with two full-size, thinner breast sections. Season with salt and pepper.
3) Dredge chicken in the flour, shaking off excess. Dip floured chicken into the egg wash, then coat on both sides with the Asiago breadcrumbs.
4) Place breaded chicken into heated oil and cook, turning once, for 4 to 5 minutes on each side until golden brown.
Note: Cooked breasts can be refrigerated for 2 days. Reheat in a 350 degree oven for 1o minutes, flipping halfway through.
For the salad
2 cups of strawberries, hulled and sliced
1 pint of blueberries
8 cups spring mixed greens, washed
4 oz honey goat cheese, crumbled
4-6 oz creamy, gluten-free poppyseed dressing (my favorite is Brianna’s Rich Poppyseed Dressing)
Lightly pour creamy poppyseed dressing over greens, berries, and sliced chicken or serve with dressing on the side.