Post by Loupy on Aug 19, 2018 16:41:51 GMT -7
Crispy Chicken Salad with Honey Mustard Dressing {Paleo, Whole30 Option}
From: Michele @ www.paleorunningmomma.com/crispy-chicken-salad-honey-mustard-dressing/
This crispy chicken salad is packed with all your favorites and topped with a perfectly sweet tangy honey mustard dressing! This is the salad I grew up loving, finally made paleo! Crispy grain-free “breaded” chicken is tossed with greens, bacon, chopped eggs, tomatoes and avocado to make it just like the classic.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Makes: 6 servings
Ingredients
Chicken:
1 lb Chicken tenderloins or breasts
1 cup blanched almond flour
1/3 cup arrowroot flour or tapioca
1/2 tsp sea salt
1/8 tsp black pepper
1 egg whisked
3-4 Tbsp coconut oil
Dressing:
3 Tbsp raw honey melted (if firm)*
1/4 cup spicy brown mustard
1 Tbsp fresh lemon juice
3 Tbsp light olive oil or avocado oil
Salad:
4 slices nitrate free bacon sugar free for Whole30 cooked until crisp and crumbled
1/2 avocado large, or 1 smaller one sliced or chopped
3 eggs hardboiled, cooled and chopped
3/4 cup cherry tomatoes halved
5 oz container salad greens or the equivalent fresh greens
Instructions
Dressing: prepare this first and refrigerate until ready to use.
For non Whole30 version, place all ingredients in a tall mason jar wide enough to fit an immersion blender.
Place blender in the bottom and blend on high until fully combined - it should have a drippy, yet creamy texture.
If you don’t have an immersion blender, whisk all ingredients EXCEPT for the oil in a bowl, then, slowly stream oil into the bowl while continuing to whisk until fully combined.
For Whole30 version, place dates, water, mustard, and lemon juice in a high speed blender or food processor and blend on high until pureed.
Then, with the blender continuing to run, slowly stream in the oil until fully combined.
For the salad:
Have your bacon and eggs cooked, crumbled, chopped and ready to go before making the chicken.
Mix almond and arrowroot flours in a shallow bowl and add the salt.
In a separate shallow bowl, whisk the egg.
Heat a large skillet over medium-high heat and add the coconut oil.
Once sizzling hot, (breading with soften and fall off if oil isn’t hot enough) dip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet.
Repeat with all chicken pieces.
Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary.
Turn carefully using tongs so as not to lose the “breading”.
Cook on the second side until golden brown on the outside and cooked through inside - about 6 mins total depending on thickness.
Remove chicken to a paper towel lined plate and allow to cool a bit.
While chicken cools, assemble the salad - layer the greens with the bacon, chopped eggs, tomatoes, and avocado.
Slice chicken as desired (you can also leave the tenders in tact and arrange over the salad) and serve immediately with dressing drizzled over or on the side for dipping.
Enjoy!
Recipe Notes
*for Whole30 version, use 1/2 cup packed pitted medjool dates, softened + 3 Tbsp water, and blend in a food processor.
Nutritional Information:
Calories: 514
Fat: 36g
Saturated fat: 11g
Cholesterol: 167mg
Sodium: 548mg
Potassium: 526mg
Carbohydrates: 22g
Fiber: 3gSugar: 10g
Protein: 26g
From: Michele @ www.paleorunningmomma.com/crispy-chicken-salad-honey-mustard-dressing/
This crispy chicken salad is packed with all your favorites and topped with a perfectly sweet tangy honey mustard dressing! This is the salad I grew up loving, finally made paleo! Crispy grain-free “breaded” chicken is tossed with greens, bacon, chopped eggs, tomatoes and avocado to make it just like the classic.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Makes: 6 servings
Ingredients
Chicken:
1 lb Chicken tenderloins or breasts
1 cup blanched almond flour
1/3 cup arrowroot flour or tapioca
1/2 tsp sea salt
1/8 tsp black pepper
1 egg whisked
3-4 Tbsp coconut oil
Dressing:
3 Tbsp raw honey melted (if firm)*
1/4 cup spicy brown mustard
1 Tbsp fresh lemon juice
3 Tbsp light olive oil or avocado oil
Salad:
4 slices nitrate free bacon sugar free for Whole30 cooked until crisp and crumbled
1/2 avocado large, or 1 smaller one sliced or chopped
3 eggs hardboiled, cooled and chopped
3/4 cup cherry tomatoes halved
5 oz container salad greens or the equivalent fresh greens
Instructions
Dressing: prepare this first and refrigerate until ready to use.
For non Whole30 version, place all ingredients in a tall mason jar wide enough to fit an immersion blender.
Place blender in the bottom and blend on high until fully combined - it should have a drippy, yet creamy texture.
If you don’t have an immersion blender, whisk all ingredients EXCEPT for the oil in a bowl, then, slowly stream oil into the bowl while continuing to whisk until fully combined.
For Whole30 version, place dates, water, mustard, and lemon juice in a high speed blender or food processor and blend on high until pureed.
Then, with the blender continuing to run, slowly stream in the oil until fully combined.
For the salad:
Have your bacon and eggs cooked, crumbled, chopped and ready to go before making the chicken.
Mix almond and arrowroot flours in a shallow bowl and add the salt.
In a separate shallow bowl, whisk the egg.
Heat a large skillet over medium-high heat and add the coconut oil.
Once sizzling hot, (breading with soften and fall off if oil isn’t hot enough) dip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet.
Repeat with all chicken pieces.
Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary.
Turn carefully using tongs so as not to lose the “breading”.
Cook on the second side until golden brown on the outside and cooked through inside - about 6 mins total depending on thickness.
Remove chicken to a paper towel lined plate and allow to cool a bit.
While chicken cools, assemble the salad - layer the greens with the bacon, chopped eggs, tomatoes, and avocado.
Slice chicken as desired (you can also leave the tenders in tact and arrange over the salad) and serve immediately with dressing drizzled over or on the side for dipping.
Enjoy!
Recipe Notes
*for Whole30 version, use 1/2 cup packed pitted medjool dates, softened + 3 Tbsp water, and blend in a food processor.
Nutritional Information:
Calories: 514
Fat: 36g
Saturated fat: 11g
Cholesterol: 167mg
Sodium: 548mg
Potassium: 526mg
Carbohydrates: 22g
Fiber: 3gSugar: 10g
Protein: 26g
