Chicken Finger Salad with King Arthur Flour
What a delight to be in the kitchen with my new partner, King Arthur Flour, and I’m happy to be part of the team!
This line of grain-free, certified kosher flour is a perfect match for my Chicken Finger Salad, which is Paleo, Whole30, and absolutely delicious. It’s easily made Keto by using a combination of King Arthur’s almond and coconut flours. And this salad is an absolute pleaser! With the crispiness of the chicken finger, the fat of the avocado, the hearts of palm, Green Goddess Dressing, and roasted peppers, it hits every note.
In 2016 King Arthur was honored as the employee-owned company of the year, and their goal is to inspire connection and community by spreading the joy of baking. The grain free flour is a genius blend of almond, cassava and coconut. You’ve got the fats of the almond, the viscosity of the cassava, and the thickening of a coconut. If you haven’t tried this flour blend, it’s an absolute must do—not to mention my spectacular Chicken Fingers!
Chicken Finger Salad
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 4 servings
This salad has all the delicious flavors you want in your salad with a great crunch!
For the chicken fingers:
- 1 cup (103g) King Arthur Paleo Baking Flour
- 2 Tbsp hot paprika
- 1 Tbsp granulated garlic
- 2 tsp salt
- ½ tsp black pepper
- 2 large eggs, beaten
- 1 pound boneless, skinless chicken breast
- 1 cup coconut oil
For the salad:
- Container of your favorite greens (about 6 oz)
- Salt for greens
- 1 can Hearts of Palm
- 2 Avocados, sliced
- Batch of Marinated Red Onions MAGIC ELIXIRS (click HERE for recipe)
- ¼ cup niçoise olives
- 1 cup of tomatoes, cut
- 2 Roasted peppers, cut into strips (click HERE for how to)
- Green Goddess Dressing MAGIC ELIXIRS (click HERE for recipe)
In a small food processor, combine the flour, paprika, granulated garlic, salt and pepper and pulse until combined. Set the mixture aside in a shallow dish.
In a medium bowl using a whisk, beat the eggs. Pour the eggs into a shallow dish.
Slice each chicken breast on an angle in approx. ¾ inch wide strips (or 5-6 fingers per breast)
One by one, dredge each chicken strip in the egg, then remove, letting any excess egg drip off. Then gently drop into the flour mixture. And turn to coat completely, shaking off any excess flour mixture.
Set each strip on to a lined baking sheet. Repeat until all of them are coated.
Line a plate with paper towels.
In a medium skillet, heat coconut oil over medium high heat, should be about 350°F. If necessary, turn the heat down to medium or medium low to avoid burning the flour.
Working in batches, add the chicken strips to the oil and cook until golden brown — about 2 minutes per side, 4 minutes total.
Remove the fingers from the oil when done and place on the paper towel lined plate.
For the salad:
Make a bed of greens on a platter, sprinkle with salt and drizzle with Marinated Onion Oil.
Place the hearts of palm, avocado slices, olives, tomatoes, and roasted red peppers in sections around the platter.
Add the chicken fingers. Top with Marinated Onions. Serve with Green Goddess Dressing.
- Grain-free flours are different than regular, all-purpose flours and can burn quicker. S0 figuring out the right oil temperature is key in making this recipe a success.
- When frying the chicken fingers, don’t overcrowd your pan. If you do tart with several in your pan at once, turn the temperature up, as the oil will cool down quicker when you start with more in the pan.
- For anyone allergic to nuts, use coconut flour instead, and vice versa.
- If you want perfect chicken fingers, change your oil in-between every batch.
Tried these chicken fingers this week and they turned out great; served over greens with hard boiled egg, the marinated onions and Whole Sisterâ€™s Ranch. Love this new flour blend. Canâ€™t wait to try the piccata. Iâ€™m also working my way through your cookbook. Thanks so much!
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