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

Chocolate Chip Cookie Bites

Ingredients 1 1/3 cups all-purpose flour (scoop and level to measure) 1 tsp cornstarch 1/4 + 1/8 tsp baking soda 1/4 tsp salt 1/2 cup unsalted butter 1/2 cup packed light-brown sugar 1/4 cup granulated sugar 1 large egg 1 1/2 tsp vanilla extract 2/3 cup mini semi-sweet chocolate chips , plus more for topping if desired Instructions Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. Place butter in a microwave safe bowl, heat in microwave on HIGH power until butter has melted halfway. Remove and whisk until fully melted. Pour butter into the bowl of an electric stand mixer. Add brown sugar and granulated sugar, fit mixer with paddle attachment and blend mixture on medium speed until well combined. Mix in egg and vanilla extract. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Stir in chocolate chips. Scoop dough out a slightly heaping 1/2 tsp at a time and drop onto plates (wa
Post a Comment
Read more

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 amount of liquid in each) and bake for 25-30 minutes until gold
Post a Comment
Read more

Caprese Chicken Recipe

Ingredients 4 5-7 oz chicken breasts, pounded to even thickness 2 tsp italian seasoning 2 tsp sea or kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp cracked black pepper 1 tbsp olive oil 8 oz fresh mozzarella, sliced into 8 even pieces 2 vine ripened tomatoes, sliced into 1/2" slices fresh basil, to taste aged balsamic or balsamic glaze, to taste Instructions Prepare the chicken. Place one chicken breast onto a sheet of parchment paper. Fold the paper over the chicken. Using a rolling pin, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts. Combine the italian seasoning, sea salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine.  Brush the chicken with olive oil, then sprinkle with the seasoning blend. Flip the chicken oven, then oil and season the other side. Heat a grill or grill pan over high heat. Place the chicken breasts onto the grill and cook 5-6 minutes per sid
Post a Comment
Read more