DRESSING INGREDIENTS
½ Cup Greek Yogurt
1 Tablespoon Lemon Juice
1 Tablespoon Coconut Aminos
1/8 Cup EVOO
¼ Teaspoon Cracked Pepper
1/8 Teaspoon Garlic Powder
6 Tablespoons Grated Parmesan
SALAD INGREDIENTS
8 Cups Green Leaf or Romaine Lettuce Chopped
½ Cup Grape Tomatoes Diced
¼ Cup Red Onion Sliced
CHICKEN BREADING INGREDIENTS
2 – 3 Chicken Breasts Cut into Strips
2 Eggs
½ Cup Arrowroot Powder
½ Cup Paleo Baking Flour – Bob’s Red Mill
1 Teaspoon Pink Himalayan Salt
½ Teaspoon Paprika
½ Teaspoon Garlic Powder
Avocado Oil for Frying
ASSEMBLY
- Make the salad dressing by adding all of the ingredients to a medium sized mixing bowl.
- Mix together all of the ingredients until the dressing is smooth and fully combined. Chill until ready to serve.
- Add the oil to a large soup pot. Pour about 1 – 2 inches worth of oil.
- Heat the oil over medium heat.
- Make the breading by combining all of the ingredients with the exception of the eggs in a large ziplock baggie.
- Ensure that the oil is hot enough by sticking a wooden spoon in the oil about an inch deep and watch for bubbles.
- It’s very important that the oil is hot enough to prevent the batter from falling off of the chicken.
- Working in batches, add the chicken to the egg batter and fully coat.
- Place the egg battered chicken in the baggie with the breading mixture, close the bag and shake until the chicken is fully coated with the breading.
- Using a large tongs, add the chicken to the hot oil. Pan fry for a few minutes until golden brown.
- Once the chicken is easy to move and doesn’t stick to the bottom, flip it over and fry on the other side until golden brown.
- Place the cooked chicken strips on a plate lined with a paper towel. Continue cooking the rest of the chicken strips.
- While the chicken is cooking add the lettuce, onions, and tomatoes to a large bowl.
- Evenly coat the salad with the dressing. Set aside.
- When the chicken is done and has cooled for a few minutes, slice into pieces.
- Plate the salad, and top with the chicken pieces.
- ENJOY!