Whole30 Crispy Fried Chicken Salad

Indulge in the perfect balance of crunch and freshness with this Whole30 Crispy Fried Chicken Salad, a vibrant and satisfying meal that’s as nourishing as it is delicious. Juicy, golden-brown chicken thighs coated in a grain-free blend of almond and coconut flours are pan-fried to crispy perfection and served over a colorful medley of mixed greens, cherry tomatoes, cucumber, red onion, and creamy avocado. A tangy, homemade lemon-Dijon dressing ties it all together, creating a meal that’s packed with flavor, texture, and wholesome ingredients. Ready in just 40 minutes, this Paleo and Whole30-approved salad is ideal for lunch or dinner, offering a healthy twist on classic comfort food favorites.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In another bowl, whisk together the egg and coconut milk until well combined to form the egg wash.

Step 3

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.

Step 4

In a large skillet over medium heat, add the olive oil and heat until shimmering.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Peel and dice the avocado, adding it to the salad.

Step 9

Prepare the dressing by whisking together the juice of the lemon, Dijon mustard, and a pinch each of salt and black pepper.

Step 10

Slice the fried chicken into strips and arrange on top of the salad.

Step 11

Drizzle the salad with the lemon dressing, tossing gently to combine.

Step 12

Serve immediately for a fresh and crispy Whole30 meal.

Nutrition Facts

Serving size	(1769.5g)

Amount per serving	% Daily Value*
Calories	3143.3

Total Fat 248.6g	0%
Saturated Fat 43.7g	0%
Polyunsaturated Fat 16.5g
Cholesterol 719.5mg	0%
Sodium 5441.2mg	0%
Total Carbohydrate 102.6g	0%
Dietary Fiber 45.8g	0%
Total Sugars 26.7g
Protein 149.5g	0%

Vitamin D 81.8IU	0%
Calcium 509.1mg	0%
Iron 16.0mg	0%
Potassium 3837.8mg	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: 68.9%

Protein: 18.4%

Carbs: 12.6%