Crispy Chicken Caesar Salad
No gluten, no problem! This salad is absolutely outstanding! The ingredients are so clean and packed with the most delicious flavor. The chicken is crispy and phenomenal, you'd never guess there isn't ANY gluten. If you're also focused on getting in your protein, then this salad if for you. The Greek yogurt in the dressing also helps to add a little more protein. ENJOY!
PREP TIME
30 minutes
COOK TIME
40 minutes
INGREDIENTS
20
Serves: 2
Ingredients
- 0.5 cup0.5 cup0.5 cup Plain Greek Yogurt
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1 Tbsp1 Tbsp1 Tbsp Coconut Aminos
- 0.125 cup0.125 cup0.125 cup Extra Virgin Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper, Cracked Pepper
- 0.125 tsp0.125 tsp0.125 tsp Garlic Powder
- 6 Tbsp6 Tbsp6 Tbsp Parmesan Cheese, Grated, I love Organic Valley
- 8 cups8 cups8 cups Lettuce, Green Leaf, Chopped. Romaine works well too!
- 0.5 cup0.5 cup0.5 cup Tomato, Grape, Sliced
- 0.25 cup0.25 cup0.25 cup Red Onion, Sliced
- 222 Pasture-raised Chicken Breasts - US Wellness Meats, Cut into Strips
- 222 Eggs, Pastured
- 0.5 cup0.5 cup0.5 cup Arrowroot Powder
- 0.5 cup0.5 cup0.5 cup Paleo Baking Flour - Bob's Red Mill
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- 0.5 tsp0.5 tsp0.5 tsp Paprika
- 0.5 tsp0.5 tsp0.5 tsp Garlic Powder
- 111 Avocado Oil, For frying
SALAD INGREDIENTS
CHICKEN BREADING INGREDIENTS
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make the salad dressing by adding all of the ingredients to a medium sized mixing bowl.
- Mix together all of the ingredients until the dressing is smooth and fully combined. Chill until ready to serve.
- Add the oil to a large soup pot. Pour about 1 – 2 inches worth of oil.
- Heat the oil over medium heat.
- Make the breading by combining all of the ingredients with the exception of the eggs in a large ziplock baggie.
- Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
- It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
- Working in batches, add the chicken to the egg batter and fully coat.
- Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
- Using a large tongs, add the chicken to the hot oil. Pan fry for a few minutes until golden brown.
- Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
- Place the cooked chicken strips on a plate lined with a paper towel. Continue cooking the rest of the chicken strips.
- While the chicken is cooking add the lettuce, onions, and tomatoes to a large bowl.
- Evenly coat the salad with the dressing. Set aside.
- When the chicken is done and has cooled for a few minutes, slice into pieces.
- Plate the salad, and top with the chicken pieces.
- ENJOY!
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About This Recipe
Show nutritional information
Entrées Gluten Free Grain Free Poultry Salads Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 637 |
| Fat: | 23 g |
| Carbohydrates: | 92 g |
| Protein: | 13 g |
| Cholesterol: | 20 g |
| Sodium: | 1670 mg |
| Fiber: | 7 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
3 responses to “Crispy Chicken Caesar Salad”
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I love that this chicken is gluten-free.
Next level caesar salad right here, crispy chicken is brilliant!
crispy chicken caesar salad hits all of my love languages in one plate. also love that it can add a pop of freshness to a gameday spread!!