Crispy Chicken Salad

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Course Salad

Cuisine Global

Prep Time 25

Cook Time 30

Servings

Calories 476

Author Michelle

Ingredients

For the chicken

1 lb chicken breast
1 cup coconut milk
1 tbsp apple cider vinegar
3 tbsp arrowroot starch
2 tbsp coconut flour
½ tsp sea salt
¼ tsp black pepper omit for AIP
2 tbsp avocado oil

For the dressing

1 medium avocado
¾ cup coconut milk
2 tbsp avocado oil
1 tsp apple cider vinegar
2 tsp parsley chopped
1 garlic clove minced
1 tsp onion powder
¼ tsp sea salt

For the salads

6-7 cups butter lettuce or other mixed greens
1 cup mixed berries divided
4 radishes sliced thin
1 red onion sliced thin

Instructions

For the chicken

Preheat the oven to 400 F and line a baking sheet with parchment paper.
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.
Prepare the coating by mixing the arrowroot starch, coconut flour, salt, and pepper. Dredge the chicken in the breading until thoroughly coated.
Place the coated chicken on the baking sheet and top with avocado oil
Bake in the preheated oven for 30 minutes (carefully flipping halfway through) or until the internal temperature reads 165 F.
Allow the chicken to cool slightly before slicing and adding to the salads.

For the dressing

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

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

Notes

All nutrition facts are estimations and will vary.

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