Cashew Crusted Chicken Cobb Salad

PREPARATION FOR CASHEW CRUSTED CHICKEN

1. Preheat oven to 425°F. In a shallow dish whisk the egg and Pompeian Organic Robust Extra Virgin Olive Oil. In a separate shallow dish, combine almond flour, cashews, salt and pepper. Dip each chicken tender in egg mixture and then dip into the flour mixture until evenly coated. Place chicken tenders on a baking sheet lined with parchment paper and drizzle with Pompeian Organic Robust Extra Virgin Olive Oil.
2. Bake chicken tenders for about 20 minutes, flipping halfway through. The outside should be a golden brown color and internal temperature should reach 165 degrees.
3. In one large bowl add romaine lettuce, tomatoes, bacon, red onions, sliced avocado, eggs and chicken tenders. Top with salt, pepper, chili flakes and Dijon vinaigrette. Serve and enjoy!