Description
A delightful mix of crunchy chicken, spicy honey, and fresh romaine lettuce, topped with creamy avocado and zesty lemon.
Ingredients
Scale
- 2 organic chicken breasts, about 1/4-inch thick, sliced in half
- 0.25 cup arrowroot starch powder
- 0.33 cup cassava flour
- 0.5 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp sea salt
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.25 tsp ground pepper
- 3 tbsp avocado oil
- 1 egg
- 0.25 cup hot sauce
- 2–3 tbsp honey
- 3 heads romaine hearts, chopped
- 3 tbsp Caesar dressing
- 1 avocado, sliced
- 0.5 cup fresh cilantro leaves, roughly chopped
- Croutons (optional)
- Grated Parmesan cheese (to taste)
- 2–3 lemon slices
- 2 tbsp raw hempseeds
- 2 tbsp raw or roasted pumpkin seeds
- Fresh ground black pepper (to taste)
Instructions
- Set out 3 shallow bowls: one with arrowroot starch, one with whisked eggs, and one with cassava flour mixed with garlic powder, chili powder, sea salt, paprika, onion powder, and pepper.
- Dredge each piece of chicken in the arrowroot starch, then dip it in the egg, and finally coat it with the seasoned cassava flour.
- Heat avocado oil in a skillet over medium heat. Once the oil is hot, add the chicken pieces and cook for 3–5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Cook in batches if necessary.
- In a medium bowl, mix the hot sauce and honey to create the sauce. Whisk together until smooth.
- Once the chicken is cooked, transfer it to a cutting board and slice it into 1/2-inch-thick pieces.
- In a large bowl, combine the chopped romaine and Caesar dressing. Toss well to coat. If using cilantro, add it now and toss again.
- Top the salad with the crispy hot honey chicken slices, and any additional toppings of your choice, such as croutons, grated Parmesan, sliced avocado, lemon slices, hempseeds, and pumpkin seeds. Finish with freshly ground black pepper.
Notes
This salad can be served warm or cold. Store leftover salad and chicken separately to keep them fresh and crispy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 150mg