• 100g shiitake mushrooms (about 1.5 cups), stems removed
• 1.5 lb chicken boneless skinless chicken breast, cut into strips
• 1 cup almond flour (or grind up raw almonds in a food processor)
• 2 eggs
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp cayenne
• ½ tsp kosher salt and black pepper
• extra virgin olive oil
• 6 cups arugula
• 1.5 cups cherry tomatoes, halved
• 1 large avocado, diced

Honey Mustard Dressing:

• 1 lemon, juiced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• 3 tbsp honey
• 2 tbsp tahini
• 1 tbsp Dijon mustard (a grainy Dijon is best)
• ¼ tsp sea salt

1. Preheat the oven to 375° F. Cover a baking sheet with olive oil (about 1 tbsp) and another with parchment paper.
2. Place the mushroom caps flat and slice into ¼ inch thick pieces. Spread them out on the baking sheet and cover in sea salt and oil. You want them to be nicely coated so they get crispy. Toss with your hands and spread them out so none of them are overlapping. Bake for 10 minutes.
3. While the mushrooms are cooking, whisk the eggs in a bowl. Add the chicken & toss to coat.
4. In a separate bowl, combine the almond flour and spices.
5. Coat each piece of chicken in the almond flour mixture so they are well covered, and lay them out on the baking sheet with parchment paper. Either spray or drizzle the chicken strips with olive oil. This helps make them nice and crispy.
6. After 10 minutes are up, flip each of the mushrooms and bake them for another 6 minutes. When done, remove them from the oven and let them cool on the sheet.
7. Now, set the oven to 425° F.
8. Bake the chicken strips for 15-20 mins, flipping half-way.
9. Next, make the salad by combining the arugula, tomatoes, avocado, and mushroom “bacon” in a salad bowl.
10. To make the dressing, either combine everything in a blender or use a glass jar and shake it until smooth.
11. Top the salad with the chicken. Add a little of the dressing. Enjoy!