This recipe is a great way to practice your knife skills on a whole chicken. Purchasing the chicken whole is a much more cost-effective way to get some high quality poultry and you get to decide if you want to keep the nutrients from the skin on the breast.
pili nut chia chicken salad
✔️2 skin-on chicken breasts
✔️2 tbsp plain or salted pili nuts (ground in a food processor)
✔️1 tbsp garlic/dried oregano seasoning (or any poultry blend with fine sea salt will do.)
✔️Sprig of fresh oregano
✔️Lemon juice of half a lemon
✔️Large handful of brussel sprouts, halved.
✔️Dozen green olives
✔️Bag of mixed greens
✔️1 tbsp extra virgin olive oil (EVOO)
✔️Paleo approved Greek dressing
✔️Asparagus (optional)
✔️Chia seeds (optional)
✔️Extra pili hunters pili nuts for topping
✅Preheat the oven to 400 degrees F
✅Combine ground pili nuts with your spice blend, reserving the fresh oregano, and coast the chicken breasts.
✅In a medium sized Pyrex trey, evenly spread the green olives and oregano. (hand tear the oregano and toss it about.)
✅Place the chicken on top of the olives and the brussel sprouts on top of the chicken or wherever it fits on the tray.
✅Squeeze the lemon juice over the top and evenly spread the EVOO over the sprouts.
✅Place in the over for 25-30 minutes. Check doneness after 25.
✅If you're using asparagus, blanch in salty water until crunchy, about 2-3 minutes. Immediately immerse in cold water.
✅Toss your salad greens in your favorite Greek dressing (preferably avacado or EVOO based. Beware canola and vegetable oils!)
✅Once the chicken is done, slice and top your salad. Add the olives, sprouts and asparagus to the rim of the bowl and top with desired seeds and nuts. Add a hit of lemon zest on the chicken if you're feeling extra fancy.

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