Paleo Crispy Fried Chicken Salad
Savor the perfect fusion of crunch and freshness with this Paleo Crispy Fried Chicken Salad, a wholesome delight that's both hearty and healthy. Tender chicken breast is coated in a gluten-free blend of almond and coconut flour, seasoned with garlic powder, paprika, and black pepper for maximum flavor, then fried in coconut oil to achieve a golden, crispy exterior. Served atop a vibrant bed of mixed salad greens, cherry tomatoes, cucumbers, and red onion, and finished with a zesty homemade lemon-olive oil dressing, this dish is a paleo-friendly masterpiece perfect for lunch or dinner. Ready in just 35 minutes, it's a great choice for anyone seeking a guilt-free indulgence packed with protein and fresh produce.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 1 cup almond flour
- 1 cup coconut flour
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup coconut oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cucumbers
- 0.5 red onion
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
Instructions
Cut the chicken breasts into strips 1 inch wide and set aside.
In a small bowl, beat the eggs and set aside.
In a separate dish, combine almond flour, coconut flour, salt, black pepper, garlic powder, and paprika.
Dip each chicken strip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with the flour mixture. Gently shake off any excess flour.
Heat the coconut oil in a large skillet over medium-high heat. Once hot and shimmering, carefully add the chicken strips.
Fry the chicken strips for about 3-4 minutes on each side, or until they are golden brown and cooked through.
Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.
For the salad, place the mixed salad greens in a large bowl.
Slice the cucumbers into thin circles, halve the cherry tomatoes, and thinly slice the red onion.
Add the cucumbers, cherry tomatoes, and red onion to the salad greens.
In a small bowl, mix lemon juice and olive oil. Drizzle over the salad and toss gently to combine.
Arrange the crispy chicken strips on top of the salad and serve immediately.
Nutrition Facts
Calories |
3951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 335.5 g | 430% | |
| Saturated Fat | 214.6 g | 1073% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 66.5 g | 238% | |
| Total Sugars | 27.0 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 466 mg | 36% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2878 mg | 61% | |
*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.
