Description
A flavorful salad combining succulent chicken thighs tossed in spicy sauce with fresh vegetables and creamy blue cheese.
Ingredients
Scale
- 3 chicken thighs, skin off, boneless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika powder
- 1/2 teaspoon turmeric powder
- 2/3 teaspoon sea salt
- 1 tablespoon hot sauce
- 1 egg
- 3 tablespoons tapioca flour/starch or gluten-free flour
- Olive oil or ghee for cooking
- 0.7 oz butter (20 grams or 2 tablespoons ghee)
- 4 tablespoons hot sauce (for tossing)
- Pinch of sea salt
- 0.7 oz mild blue cheese (20 grams, about 2 tablespoons)
- 2 heaped tablespoons of creme fraiche or sour cream / Greek yogurt
- 1 tablespoon mayonnaise
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pinch of salt
- 6 Romaine lettuce leaves, shredded
- 6–8 large radishes, sliced
- 1 small cucumber, sliced
- 1/3 cup diced spring onions (scallions)
- 2 large sticks of celery, sliced
Instructions
- Prepare the dressing by combining creme fraiche, mayonnaise, lemon juice, onion powder, garlic powder, and a pinch of salt in a bowl. Mash the blue cheese and stir it through for a creamy flavor.
- Cut chicken thighs into uniform bite-sized pieces. Coat them with garlic powder, onion powder, paprika, turmeric, and sea salt, then mix with the beaten egg and tapioca flour until well coated.
- Heat a splash of olive oil or ghee in a non-stick pan over medium heat. Cook the chicken pieces for 4-5 minutes on each side until golden brown and cooked through, then remove them from the pan.
- In the same pan, melt the butter and add the 4 tablespoons of hot sauce along with a pinch of sea salt. Toss the cooked chicken back into the pan to coat in the spicy butter mixture.
- While the chicken is cooking, prepare your salad ingredients by arranging the Romaine lettuce, radishes, cucumber, spring onions, and celery in large bowls.
- Top the salad with the chicken and drizzle the dressing over everything, or toss the salad with the dressing before serving.
Notes
This salad holds well for meal prep. Store components separately to maintain freshness, especially the dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 150mg