Low Carb Crispy Fried Chicken Salad

Indulge in the perfect blend of crunch and freshness with this Low Carb Crispy Fried Chicken Salad! Featuring tender chicken breast fillets coated in a gluten-free almond flour and Parmesan cheese crust, this recipe delivers irresistible crispiness without the carbs. Paired with a vibrant medley of romaine lettuce, juicy cherry tomatoes, creamy avocado, and crisp cucumber, this salad is both hearty and refreshing. A drizzle of low-carb ranch dressing ties everything together, making it the ultimate guilt-free meal that’s bursting with flavor. Quick to prepare and packed with protein, this salad is a must-try for keto and low-carb enthusiasts alike. Perfect for lunch, dinner, or meal prep, it’s a nutritious and satisfying way to enjoy fried chicken—reimagined!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Begin by preparing the chicken. Flatten each chicken breast fillet to an even thickness using a meat mallet or a rolling pin.

Step 2

In a shallow dish, combine almond flour, Parmesan cheese, paprika, garlic powder, ground black pepper, and salt.

Step 3

In another shallow dish, beat the egg lightly.

Step 4

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.

Step 5

Heat olive oil in a large skillet over medium heat.

Step 6

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).

Step 7

Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

Step 8

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.

Step 9

Slice the fried chicken into strips or bite-sized pieces.

Step 10

Arrange the salad on serving plates, top with the sliced chicken, and drizzle with low-carb ranch dressing.

Step 11

Serve immediately and enjoy your Low Carb Crispy Fried Chicken Salad!

Nutrition Facts

Serving size	(1587.7g)

Amount per serving	% Daily Value*
Calories	2504.1

Total Fat 202.7g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 11.7g
Cholesterol 518.6mg	0%
Sodium 3585.4mg	0%
Total Carbohydrate 71.8g	0%
Dietary Fiber 32.3g	0%
Total Sugars 19.3g
Protein 131.3g	0%

Vitamin D 53.8IU	0%
Calcium 1074.6mg	0%
Iron 13.7mg	0%
Potassium 3205.8mg	0%

*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.

Source of Calories

Fat: 69.2%

Protein: 19.9%

Carbs: 10.9%