Skip to main content

Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}


Crispy Buffalo Chicken Salad with Cilantro Ranch {Paleo, Whole30, Keto}
#salad recipes with chicken lunches

Ingredients

salad:


  • 3 cups chopped romaine or salad greens
  • 3 Celery stalks chopped
  • 1/2 cup shredded cabbage
  • 1 cup Shredded carrots
  • 1 large Avocado sliced
  • Thinly sliced red onion optional

chicken:


  • 1 lb chicken tenderloins
  • 1 large egg whisked
  • 3/4 cup blanched almond flour
  • 1/4 cup tapioca flour or arrowroot
  • 1 and 1/4 tsp fine grain sea salt
  • 1/8 tsp black pepper
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 cup coconut oil or avocado oil for frying
  • 1/3 cup Franks original hot sauce
  • 1/4 cup ghee melted
  • Additional cilantro for garnish

dressing:


  • 1/2 cup homemade mayo or purchased paleo mayo
  • 3 Tbsp coconut milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 Tbsp cilantro minced
  • 1 tsp dried chives
  • 1/4 tsp dried dill
  • 1 tsp fresh lime juice
  • 1/8-1/4 tsp salt or to taste

Instructions

  1. Whisk all the dressing ingredients together in a bowl until nice and smooth, then cover and refrigerate until ready to serve.
  2. In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
  3. Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
  4. Heat a large skillet over medium/med-hi heat (non-stick is preferreand add the oil for frying.
  5. Once sizzling hot, (breading with soften and fall off if oil isn’t hot enougdip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
  6. Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the “breading”.
  7. Cook on the second side until golden brown on the outside and cooked through inside - about 6 mins total depending on thickness.
  8. Remove chicken to a paper towel lined plate and allow to cool a bit.
  9. In a bowl, whisk together the hot sauce and melted ghee. Dip each piece of chicken in the sauce to coat and place on a cutting board. If you don’t want to cut the chicken before serving the salad, you can place the chicken right over the salad.
  10. Cut chicken into pieces if desired, then arrange on the salad, drizzling any leftover sauce over the top. Arrange avocado around the chicken, and serve right away with the ranch dressing. Enjoy!
Recipes Source : Click Here

Labels:

Comments

Post a Comment

Popular posts from this blog

Banana Chocolate Chip Baked Oatmeal Cups

Banana Chocolate Chip  Baked  Oatmeal Cups These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber. #healthy breakfast oatmeal muffins Ingredients 4 overripe bananas, mashed 2 large eggs 2 cups low fat milk ½ cup packed brown sugar 1½ teaspoons baking powder 1 teaspoon vanilla extract 2 teaspoons cinnamon 4 cups large flake oats 1 cup chocolate chips Instructions Preheat oven to 350 degrees and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above) In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth. Add baking powder, vanilla, and cinnamon and whisk until smooth. Stir in oats and chocolate chips. Fill muffin cups ¾ full (try to make sure you have the same amou...
Post a Comment
Read more

Honey Mustard Chicken

ingredients Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish Intructions Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4...
Post a Comment
Read more

Taco Stuffed Sweet Potatoes

Ingredients 1 pound lean ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 packet taco seasoning 1 cup chunky salsa 1/4-1/2 cup water 4 medium sweet potatoes, about 12-14 ounces each Toppings (optional): shredded Mexican blend cheese diced tomato diced avocado or guacamole sour cream Instructions Brown ground beef, chopped onion, and garlic in a large skillet over medium high heat. Drain grease and add the taco seasoning and salsa.  Reduce heat to medium low and cook for about 5 more minutes until mixture has thickened and is heated through. Add up to 1/2 cup of water to achieve desired consistency. While the meat is cooking, poke holes all over the sweet potatoes and cook in the microwave for 8-10 minutes on high, turning sweet potatoes over once halfway through. If potatoes aren't soft enough, continue cooking 1-3 minutes more. I usually cook two potatoes at one time, but if your microwave allows, you could cook all four at once. Allow sweet potatoes to cool slightly,...
Post a Comment
Read more