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Chicken Cutlets with Bitter Greens, Caramelized Pears & Shallots
Ingredients
  • 2 Bosc pears ; peeled cored, and cut lengthwise into 8 wedges each
  • 1 tablespoon extra-virgin olive oil (for pears)
  • Salt and black pepper
  • 2 boneless, skinless chicken breast halves (6 to 8 o
  • ¼ cup coconut flour
  • ¼ cup almond flour
  • 1 tablespoon Italian seasoning ; crushed
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 large egg
  • 1 tablespoon water
  • 3 tablespoons extra-virgin olive oil ; plus more if needed (for chicken)
  • ¼ cup extra-virgin olive oil (for salad dressing)
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons finely chopped shallot
  • 1 teaspoon Whole30-compliant Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ small head radicchio ; torn into bite-size pieces
  • ½ small head escarole ; torn into bite-size pieces
  • 2 tablespoons chopped walnuts ; toasted
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