Ingredients
Scale
- 3 cups chopped romaine lettuce
- 1 lb chicken tenderloins
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1 large egg (whisked)
- 1 and 1/4 tsp fine grain sea salt
- 1/8 tsp black pepper
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup coconut oil or avocado oil (for frying)
- 1/3 cup Frank's hot sauce
- 1/4 cup ghee (melted)
- 1/2 cup homemade mayo or paleo mayo
- 3 Tbsp coconut milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 Tbsp cilantro (minced)
- 1 tsp dried chives
- 1/4 tsp dried dill
- 1 tsp fresh lime juice
- 1/8–1/4 tsp salt (or to taste)
- Additional cilantro (for garnish)
- 3 celery stalks (chopped)
- 1/2 cup shredded cabbage
- 1 cup shredded carrots
- 1 large avocado (sliced)
- Thinly sliced red onion (optional)
Instructions
- Whisk together all dressing ingredients in a bowl; cover and refrigerate.
- In a large serving bowl, arrange chopped salad ingredients except avocado; refrigerate.
- Bread the chicken by dipping in whisked egg then coating with flour mixture.
- Heat coconut or avocado oil in a skillet over medium heat and fry chicken until golden brown.
- Toss fried chicken in buffalo sauce and slice before placing atop the salad.
- Serve immediately, drizzling with cilantro ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 salad (approximately 400g)
- Calories: 570
- Sugar: 6g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 9g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 130mg