Whole30 Crispy Fried Chicken Salad
Elevate your healthy eating game with this Whole30 Crispy Fried Chicken Salad—a perfect blend of indulgence and nutrition. Juicy, golden-brown chicken thighs are coated in a flavorful almond and coconut flour crust seasoned with garlic, paprika, and onion powder, then pan-fried to crispy perfection using olive oil. Paired with a vibrant base of mixed greens, cherry tomatoes, cucumber, red onion, and creamy avocado, this salad is topped off with a zesty homemade lemon-Dijon dressing that ties it all together. This satisfying, nutrient-packed dish is not only gluten-free and dairy-free but also ideal for anyone following a Whole30-friendly lifestyle. Ready in just 40 minutes, it's an irresistible balance of crunchy, tangy, and creamy that you'll want to serve again and again.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 large egg
- 0.25 cup coconut milk
- 0.5 cup olive oil
- 4 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 large cucumber
- 0.25 small red onion
- 1 large avocado
- 1 large lemon
- 1 teaspoon Dijon mustard
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
Start by preparing the chicken coating. In a medium bowl, combine the almond flour, coconut flour, garlic powder, onion powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to create a seasoned flour mixture.
In another bowl, whisk together the egg and coconut milk until well combined to form the egg wash.
Dip each chicken thigh first into the egg wash, allowing any excess to drip off, then transfer to the seasoned flour mixture. Coat the chicken evenly on all sides, pressing gently to adhere the flour.
In a large skillet over medium heat, add the olive oil and heat until shimmering.
Carefully place the coated chicken thighs in the skillet, cooking them in batches if necessary to avoid overcrowding. Fry for about 6-8 minutes per side, or until golden brown and cooked through.
Transfer the fried chicken to a paper towel-lined plate to drain any excess oil and season with an additional pinch of salt while hot.
Meanwhile, prepare the salad base by combining the mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large salad bowl.
Peel and dice the avocado, adding it to the salad.
Prepare the dressing by whisking together the juice of the lemon, Dijon mustard, and a pinch each of salt and black pepper.
Slice the fried chicken into strips and arrange on top of the salad.
Drizzle the salad with the lemon dressing, tossing gently to combine.
Serve immediately for a fresh and crispy Whole30 meal.
Nutrition Facts
Calories |
3143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.6 g | 319% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 5441 mg | 237% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 26.7 g | ||
| Protein | 149.5 g | 299% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 509 mg | 39% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3838 mg | 82% | |
*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.
