Paleo Crispy Fried Chicken Salad

Elevate your salad game with this Paleo Crispy Fried Chicken Salad, a wholesome and satisfying dish loaded with flavor and crunch. Perfectly seasoned chicken strips are coated in a grain-free blend of almond and coconut flours, then fried to golden perfection using coconut oil for a crispy yet paleo-friendly twist. Paired with fresh mixed greens, juicy cherry tomatoes, crisp cucumbers, and a zesty olive oil and lemon dressing, this salad combines vibrant veggies with protein-packed chicken for a balanced meal. Ready in just 35 minutes, this gluten-free and dairy-free recipe is perfect for anyone seeking a healthy, indulgent, and easy-to-prepare meal option. Whether for a quick lunch or a dinner-worthy salad, this dish delivers mouthwatering flavor with every bite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

Cut the chicken breasts into strips 1 inch wide and set aside.

Step 2

In a small bowl, beat the eggs and set aside.

Step 3

In a separate dish, combine almond flour, coconut flour, salt, black pepper, garlic powder, and paprika.

Step 4

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.

Step 5

Heat the coconut oil in a large skillet over medium-high heat. Once hot and shimmering, carefully add the chicken strips.

Step 6

Fry the chicken strips for about 3-4 minutes on each side, or until they are golden brown and cooked through.

Step 7

Transfer the cooked chicken to a plate lined with paper towels to remove excess oil.

Step 8

For the salad, place the mixed salad greens in a large bowl.

Step 9

Slice the cucumbers into thin circles, halve the cherry tomatoes, and thinly slice the red onion.

Step 10

Add the cucumbers, cherry tomatoes, and red onion to the salad greens.

Step 11

In a small bowl, mix lemon juice and olive oil. Drizzle over the salad and toss gently to combine.

Step 12

Arrange the crispy chicken strips on top of the salad and serve immediately.

Nutrition Facts

Serving size	(1429.7g)

Amount per serving	% Daily Value*
Calories	3951.0

Total Fat 335.5g	0%
Saturated Fat 214.6g	0%
Polyunsaturated Fat 7.8g
Cholesterol 578.4mg	0%
Sodium 3500.2mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 66.5g	0%
Total Sugars 27.0g
Protein 130.3g	0%

Vitamin D 82IU	0%
Calcium 466.5mg	0%
Iron 16.8mg	0%
Potassium 2877.6mg	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: 74.3%

Protein: 12.8%

Carbs: 12.9%