Whole30 Southern Fried Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried chicken strips tossed with lettuce, tomatoes, pecans, and eggs in a Whole30-compliant ranch dressing. A hearty, protein-packed salad that satisfies comfort food cravings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 medium boneless, skinless chicken breasts (approximately 1 pound total, sliced into cutlets or pounded thin)
- 1 large egg (whisked until no longer streaky)
- ⅓ cup fine almond flour
- ¼ cup coconut flour
- 1 tablespoon tapioca starch
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon garlic powder
- refined coconut oil (or avocado oil, for frying)
- 8 cups chopped lettuce (or chopped mixed greens, divided)
- 2 large hard-boiled eggs (sliced or chopped, divided)
- ½ cup grape tomatoes (divided)
- ¼ cup chopped pecans (preferably toasted, divided)
- ¼ cup thinly sliced red onion (divided)
- Whole30 ranch dressing (made from this recipe)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1983mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1538mg
- Calcium
- 190mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.