Crispy Gingered Chicken Salad
Author: Angie Alt
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/crispy-gingered-chicken-salad/
3.5.3226