Description
Crispy Buffalo Chicken Salad (Healthy) – A delicious and healthy spin on your classic Buffalo Chicken Salad!
Ingredients
Scale
- 1 lb chicken strips
- 3/4 cup Bob’s Red Mill Cassava Flour
- 3 tablespoons Bob’s Red Mill Tapioca Flour
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 egg
- avocado oil (olive oil will work too)
- 1/2 – 3/4 cup Paleo buffalo sauce (store-bought or homemade)
- Paleo Ranch (store-bought or homemade)
- 4 cups romaine lettuce, chopped
- 1 cup celery, sliced
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup green onion, chopped
Instructions
- Take two medium, shallow bowls.
- In one bowl crack the egg and whisk.
- In the other bowl add cassava flour, tapioca flour, salt, pepper, onion powder and garlic powder. Stir to combine.
- Place a large cast iron skillet on the stove-top and bring to medium heat. Add enough oil to coat the pan (about two tablespoons).
- Create an assembly line next to the stove so, in batches, you can take the chicken strips and place them in the egg, turning over so it is fully covered. Pick up and let the excess egg fall off. Then place in the cassava flour mixture and turn until it is fully covered. Then place chicken in the hot oil, cooking approximately 4-6 minutes, flipping halfway.
- Once chicken has reached an internal temp of 165, remove from the skillet and place on a paper-towel lined plate.
- Repeat this process, adding additional oil as the pan becomes dry, in batches until all the chicken is cooked (should take 3-4 batches, depending on the size of your skillet).
- Take two salad bowls and add the romaine, celery, tomatoes, avocado and green onion.
- Place buffalo sauce in a medium bowl and add the cooked chicken. Toss to coat the chicken.
- Place coated chicken on top of the salad bowls.
- Serve with ranch dressing.
Notes
- Chicken Strips: you can simply purchase boneless, skinless chicken breasts and cut them into strips