Low Carb Crispy Fried Chicken Salad
Discover the perfect harmony of crunch, flavor, and nutrition with this Low Carb Crispy Fried Chicken Salad recipe. Featuring tender chicken breast coated in a golden almond flour and Parmesan crust, this dish is a satisfying answer to your low-carb cravings. Paired with a vibrant mix of romaine lettuce, juicy cherry tomatoes, creamy avocado, crisp cucumber, and tangy red onion, the salad offers a fresh, colorful base that complements the crispy chicken strips beautifully. A drizzle of creamy low-carb ranch dressing ties it all together for a guilt-free meal that’s high in protein, low on carbs, and bursting with flavor. Ready in just 35 minutes, this gluten-free dish is perfect for busy weeknights or a lighter lunch option. Treat yourself to wholesome indulgence with every crunchy, savory bite!
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Recipe Information
Ingredients
- 2 medium fillets Chicken breast
- 1 cup Almond flour
- 0.5 cup, grated Parmesan cheese
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 large Egg
- 0.25 cup Olive oil
- 1 head, chopped Romaine lettuce
- 1 cup, halved Cherry tomatoes
- 1 small, sliced Cucumber
- 1 medium, diced Avocado
- 0.25 cup, thinly sliced Red onion
- 0.5 cup, low carb Ranch dressing
Instructions
Begin by preparing the chicken. Flatten each chicken breast fillet to an even thickness using a meat mallet or a rolling pin.
In a shallow dish, combine almond flour, Parmesan cheese, paprika, garlic powder, ground black pepper, and salt.
In another shallow dish, beat the egg lightly.
Dip each chicken fillet into the beaten egg, allowing any excess to drip off, and then coat it in the almond flour mixture. Press the almond flour mixture onto the chicken to ensure it adheres well.
Heat olive oil in a large skillet over medium heat.
Once the oil is hot, carefully add the chicken fillets. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and crispy, and cooked through with an internal temperature of 165°F (75°C).
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.
While the chicken cools slightly, prepare the salad by combining chopped romaine lettuce, halved cherry tomatoes, sliced cucumber, diced avocado, and thinly sliced red onion in a large bowl.
Slice the fried chicken into strips or bite-sized pieces.
Arrange the salad on serving plates, top with the sliced chicken, and drizzle with low-carb ranch dressing.
Serve immediately and enjoy your Low Carb Crispy Fried Chicken Salad!
Nutrition Facts
Calories |
2504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 519 mg | 173% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 19.3 g | ||
| Protein | 131.3 g | 263% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1075 mg | 83% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3206 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
