Step 1

First, dice chicken into bite-sized pieces and set aside.

Step 2

Then, create the sriracha sauce by mixing together sriracha, lemon, honey, and garlic powder. Set aside.

Step 3

Place ground oat flour, salt, and pepper, into a medium bowl and mix. Whisk an egg in another medium bowl and set aside.

Step 4

Next, heat 1 tablespoon of olive oil in a large nonstick skillet over low/medium. Low/medium is important in order to prevent burning.

Step 5

While the pan is heating up, prep chicken by dipping each piece into the egg wash and then into oat flour to coat on all sides. This is going to help create a crunchier texture.

Step 6

Place chicken on sauce pan and sauté for 6-10 minutes, or until cooked all the way through. We suggest turning your fan on as the chicken may get a little smokey.

Step 7

Once the chicken is fully cooked, add sriracha sauce to the pan and toss, fully coating all of the chicken pieces. Set chicken aside.

Step 8

Place all ingredients into a high-speed blender and process until smooth.

Step 9

Option to add water or olive oil as needed to thin out dressing to reach a desired consistency.

Step 10

Assemble salad by placing 2 handfuls of mixed greens into 2 large bowls.

Step 11

Then, divide out blue cheese crumbles, sliced radishes, diced onion, avocado, and sriracha chicken into the two bowls

Step 12

Serve with green goddess dressing.