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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.)
- 3 cups packed mixed greens
- 5 green onions, diced
- 1 small cucumber, cut into match sticks
- 2 ribs celery, diced
- 1 large carrot, peeled and grated
- 1 whole chicken breast, chopped
- ¼ cup cassava flour
- 1 tablespoon powdered ginger
- 1 teaspoon sea salt
- 2 tablespoons coconut oil
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, grated
- 2 tablespoons apple cider vinegar
- 1 cup olive oil
- Layer all greens, onion, cucumber, celery, and carrot into a serving bowl.
- Mix flour, powdered ginger, and salt. Dredge chicken through flour mixture, shaking off excess flour.
- Melt coconut oil in heavy-bottom skillet over medium-high heat.
- When oil is hot, quickly fry chicken until cooked through, turning pieces to brown.
- Drain chicken on a paper towel lined dish. Spread chicken over top of salad.
- Combine fresh ginger, garlic, vinegar, and oil in a jar with a very tight lid.
- Shake vigorously to combine.
- Pour over salad and serve.
This recipe looks good, but I wondered if you really used an entire cup of olive oil for the dressing? Thank you
Yes, I did Susan, I like to have a lot left over.
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.
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?
It does tend to get soggy if not served immediately. Best of luck w/ your travel!
Can I substitute another flour as it is difficult to find Cassava flour in my country? Thanks
You might find another AIP-legal flour that works, but I’ve only experimented w/ the cassava flour. Good luck!
[…] Crispy Gingered Chicken Salad from Autoimmune Wellness *This beautiful salad is full of veggies and the dressing sounds amazing! […]
This is excellent – a great weeknight, fulfilling meal!
Glad you loved it Anna!
Can you use a different oil. I find olive oil so strong and overpowering. Have tried many and can’t find one I like. Any suggestions on that. I am in Canada.
Yes, Joyce, you could try avocado oil.
Hi Joyce! Have you tried avocado oil?