clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crispy Chicken Salad

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 4 1x



For the chicken

  • 1 lb chicken breast
  • 1 cup coconut milk
  • 1 tbsp apple cider vinegar
  • 3 tbsp arrowroot starch
  • 2 tbsp coconut flour
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tbsp avocado oil

For the dressing

  • 1 medium avocado
  • 3/4 cup coconut milk
  • 2 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 2 tsp parsley, chopped
  • 1 garlic clove, minced
  • 1 tsp onion powder
  • 1/4 tsp sea salt

For the salads

  • 67 cups butter lettuce (or other mixed greens)
  • 1 cup mixed berries, divided
  • 4 radishes, sliced thin
  • 1 red onion, sliced thin


For the chicken

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
  2. Slice the chicken breast into tenders (this helps the chicken get crispy) and marinate in a bowl with coconut milk and apple cider vinegar for 20 minutes at room temperature. Drain the excess milk when done.
  3. Prepare the coating by mixing the arrowroot starch, coconut flour, salt, and pepper. Dredge the chicken in the breading until thoroughly coated.
  4. Place the coated chicken on the baking sheet and top with avocado oil
  5. Bake in the preheated oven for 30 minutes (carefully flipping halfway through) or until the internal temperature reads 165 F.
  6. Allow the chicken to cool slightly before slicing and adding to the salads.

For the dressing

  1. Using a high-speed blender, blend all of the ingredients until smooth. Season further to taste, or add more milk in a thinner dressing is preferred.

To assemble the salads

  1. Prepare 3 bowls and divide the lettuce amongst the three bowls, along with the toppings, and sliced crispy chicken.
  2. Serve with the dressing on the side.


All nutrition facts are estimations and will vary.

The photos of this recipe and all written content on my website are copyright protected and cannot be copied or shared. Please do not copy this recipe or photos and share it on your own website, Instagram, or other written materials. If you’d like to feature a photo in a roundup, please contact me. If you’d like to tell people about this recipe on social media, your own website, or elsewhere please link back to the recipe here rather than copy and pasting.  Thank you so much!!

  • Prep Time: 25
  • Cook Time: 30
  • Category: Salad
  • Method: Baked
  • Cuisine: Global


  • Serving Size: 1 serving
  • Calories: 476
  • Fat: 29.6g
  • Carbohydrates: 25g
  • Fiber: 8.5g
  • Protein: 30.8g