Crispy Gingered Chicken Salad
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
  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.
Recipe by Autoimmune Wellness at