Strawberry Kiwi Salad with Crispy Chicken and Cilantro Vinaigrette
 
 
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Serves: 2
Ingredients
For the Chicken:
  • 4 chicken tenders or 2 chicken breasts
  • ½ cup Otto's Cassava flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • 1 egg, beaten
  • ⅛ cup coconut oil
For the Salad:
  • 3 cups mixed greens (I used baby spinach and romaine hearts)
  • 1 avocado, peeled and chopped
  • ½ cup shredded carrots
  • 1 cup of Strawberry Kiwi Fruit Salsa
For the Cilantro Vinaigrette:
  • 1 cup fresh cilantro
  • ⅛ cup olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • sea salt and pepper to taste
Instructions
  1. Add spices to your flour and place into a medium bowl. Beat your egg in a separate bowl.
  2. Dip chicken first into the flour, then into the egg, and then back into the flour and set aside until you dip all of the pieces.
  3. Heat a skillet over medium/high heat and add the coconut oil.
  4. Pan-fry the chicken in coconut oil for about 4 minutes per side, or until cooked through and crispy on the outside. Set chicken aside on a paper towel-lined plate.
  5. On a large plate or in a medium bowl, combine your salad ingredients.
  6. In a food processor or blender, add vinaigrette ingredients and process until blended.
  7. Top salad with dressing and sliced chicken tenders.
Notes
~You could try substituting other flour for the cassava flour- like all-purpose or gluten-free flour. Coconut flour may also work, too. I have only tried this with cassava flour, though!
~Leave off the chicken if you want this as a side salad, or use other protein in place of the chicken if you prefer.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/strawberry-kiwi-salad-crispy-chicken-cilantro-vinaigrette/