Crispy Gingered Chicken Salad

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Here’s a very simple, but packed with flavor (not to mention veggies!) salad to fuel you through your spring. I was inspired to make this salad when thinking back to a salad I made often in the early days of my marriage. My husband is a California boy who loved to eat very typical California cuisine when we were first married. I had to learn a lot to prepare that kind of food, because I grew up with the meat and potatoes/comfort food of the Midwest. The food he liked was a blend of flavor profiles, like Asian and Mexican, it was full of fresh vegetables, fruit, lean meat, and seafood. Think smoothies, sushi, and loads of salad. Trying to make my new love happy (the way to a man’s heart is through the stomach, right!?), I began whipping up a salad with every conceivable veggie, plus chicken that had been dusted in a mixture of cornstarch and ginger. It fried up crispy and I found I loved it too. Cornstarch is off the table on AIP though, so all these years later, I am back with an AIP-version of the salad from my honeymoon days. (And yes, my sweetheart loves it.)

4.0 from 1 reviews
Crispy Gingered Chicken Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Instructions
  1. Layer all greens, onion, cucumber, celery, and carrot into a serving bowl.
  2. Mix flour, powdered ginger, and salt. Dredge chicken through flour mixture, shaking off excess flour.
  3. Melt coconut oil in heavy-bottom skillet over medium-high heat.
  4. When oil is hot, quickly fry chicken until cooked through, turning pieces to brown.
  5. Drain chicken on a paper towel lined dish. Spread chicken over top of salad.
  6. Combine fresh ginger, garlic, vinegar, and oil in a jar with a very tight lid.
  7. Shake vigorously to combine.
  8. Pour over salad and serve.

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Wellness. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

7 comments

  • Susan says

    This recipe looks good, but I wondered if you really used an entire cup of olive oil for the dressing? Thank you

    • Angie Alt says

      Yes, I did Susan, I like to have a lot left over.

  • Halina says

    I recommend less olive oil or increase ACV and add lemon and salt, or use an ume plum vinegar which has a little more kick. Found that much olive oil to tartness ratio much to oily for my taste. I also added a tsp of coconut palm syrup for a hint of sweet. Finally got everything emulsified in my ninja (rather than shaking till my arm fell off). I’m sure that a small food processor or blender would do the trick.

    Also much easier to coat cutlets of chicken breast (my butcher makes these for me but easy to do yourself w a boneless skinless breast and good butcher knife) with flour mixture and cook as you would for a piccata, then cut in strips. I did cook the cubes the first time but more laborious and spattery.

    I’m not sensitive to peppercorn so added black pepper to both flour mix and salad once dressed.

  • Cathy says

    I’m thinking of bringing this to a camping trip. I could assemble at the last minute but I’m concerned about storing the chicken. Does the chicken get soggy if it’s not served right away?

    • Angie Alt says

      Cathy-
      It does tend to get soggy if not served immediately. Best of luck w/ your travel!

  • Jenny O says

    Can I substitute another flour as it is difficult to find Cassava flour in my country? Thanks

    • Angie Alt says

      Hi Jenny-
      You might find another AIP-legal flour that works, but I’ve only experimented w/ the cassava flour. Good luck!

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