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Chicken Finger Salad

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 servings

Description

This salad has all the delicious flavors you want in your salad with a great crunch!


Ingredients

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)

Instructions

For the chicken fingers:

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. 


Notes

 

  1. 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. 
  2. 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. 
  3. For anyone allergic to nuts, use coconut flour instead, and vice versa.
  4. If you want perfect chicken fingers, change your oil in-between every batch.
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