Crispy Chicken Salad with Creamy Mango Dressing

crispy chicken salad aip paleo

 

This gluten-free Crispy Chicken Salad is topped with a Creamy Mango Dressing!

 

 

Today I asked a very stupid question on Instagram, “Do you want this recipe now or should I save it for my ebook?” Who in their right mind would be like, “Well, that’s nice of you to ask, but I’ll wait a few months.” If you don’t follow me on social media, I have announced I’m working on an AIP-friendly recipe ebook that will hopefully be finished late fall! I’ve stated this several times but the timing is dependent on the amount and length of the naps Grace takes.

 

My ebook is a solution to some problems I’ve found with AIP recipes. Firstly, there’s a lack of a wide variety of ethnic recipes that truly taste like the real deal. Just because something looks like an empanada doesn’t mean it tastes like one. Second, I want to bring creative and unique recipes that get you excited to eat no matter if you’re Paleo or not!

 

While I consider this a Paleo blog, I really do try to make recipes that anyone would love. Lastly, I want to recreate comfort food favorites you had no idea could be made without grains, dairy, nuts or nightshades! I have a recipe for Chicken & Waffles, Cheesy Gratin, Shawarma, Arepa & some really delicious dairy-free ice creams!

 

I hope my ebook fills a void in the autoimmune community that both adults and children will enjoy! My main goal is for you to love everything you eat and prevent any “meh” meals from entering your mouth. I think I did that with The Healing Kitchen but these recipes are more creative for sure!

 

 

This gluten-free Crispy Chicken Salad with Creamy Mango Dressing fits that bill too!

 

— The chicken is coated in crushed Yucan Crunch which I’ve also used in some other recipes including my Roasted Bone Marrow Spread on Toast & Ginger Cookie Crunch Ice Cream!

— The larger pieces that don’t get finely crushed in your food processor also make the most delicious little croutons when fried with the chicken.

— I topped this salad with fresh and crunchy romaine, cucumber and sliced water chestnuts for tons of TEXTURE.

— You’re going to love this CREAMY MANGO DRESSING too! It has a bit of an Asian flare thanks to the garlic, ginger and fish sauce but the sweet, ripe mango balances it out so kids will enjoy it too!

— Make sure you use a ripe mango for the smoothest dressing and most balanced taste! If your mango isn’t ripe, you may find the dressing needs some added sweetness from honey.

 

 

Someone on Instagram asked if they can use peach in place of the mango. I don’t see a problem with that (although it’ll be more peach-flavored) but make sure your peach is sweet, ripe and fleshy. I hate the word fleshy. I apologize for using it here. I don’t want to leave you on a fleshy note but I’ve run out of word vomit. Great, I’ll leave you with vomit. Bye!

 

 

crispy chicken salad gluten free

 

 

 

1 review

Crispy Chicken Salad with Creamy Mango Dressing

Preparation 00:15 2017-12-13T00:15:00+00:00 Cook Time 00:06 2017-12-13T00:06:00+00:00 Serves 4     adjust servings
crispy chicken salad aip paleo

 

Ingredients

  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 1/4 cup crushed Yucan Crunch (see note)
  • 1/2 teaspoon sea salt
  • 1/4 cup avocado oil
  • 1 large head romaine lettuce, thinly sliced
  • 1/2 English cucumber, peeled, seeded and diced
  • 1 8-ounce can sliced water chestnuts
  • 1/4 cup chopped cilantro
  • Optional: 1 cup shredded carrots and 1 diced avocado

Creamy Mango Dressing

  • 1 cup peeled and cubed ripe mango
  • 2 tablespoons avocado oil
  • 2 tablespoons coconut cream
  • Juice of 1 lime
  • 2 garlic cloves
  • 1 tablespoons coconut vinegar
  • 1 tablespoon minced ginger
  • 1 teaspoon fish sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sea salt

Instructions

  1. Make the dressing: Puree all Creamy Mango Dressing ingredients together in a food processor until smooth. Set aside to allow flavors to marry while you prepare salad. 
  2. In a shallow bowl, toss crushed Yucan Crunch and sea salt with chicken until evenly coated. Please read note below on how to prepare the Yucan Crunch and what to sub it for if needed.
  3. In a medium skillet, heat the avocado oil over medium-high heat. Add the chicken in a single layer and fry in oil on each side for 2 to 3 minutes until golden brown and cooked through. Scrape up any browned pieces that fall off the chicken. They make excellent "croutons". Set aside while you prepare salad. 
  4. In a large serving bowl, layer the romaine, water chestnuts, cucumber, cilantro and optional carrots and avocado. Drizzle with Creamy Mango Dressing and top with Crispy Chicken. Serve immediately. 

Recipe Notes

Break one large Yucan Crunch cracker into small pieces. Pulse in a food processor until finely crushed. It is okay if some larger pieces remain. They make excellent "croutons" when fried as directed in the recipe. You will use 1/4 cup of this crushed mixture to coat the chicken in this recipe. 

Substitution: Use 1/4 cup cassava flour

Yucan Crunch is a Paleo, AIP-Friendly, gluten-free cracker made from dried yuca. Each package comes with 4 humongous crackers that you break up into pieces. You can buy it on Amazon. 

Carrot & Radish Slaw with Mint-Turmeric Pesto (Paleo, AIP, Whole30, Vegan, 21dsd)

carrot slaw with pesto

 

I am all about shredding my veggies in the food processor. It is such a quick technique for preparing vegetables for salads and skillets! Just peel and chop your veggies in small enough pieces to fit through the lid of your food processor and it does all the work! I use the Cuisinart 11-cup Food Processor and have been for years. They have an 8-cup model, but I highly suggest getting the larger cup size. You’ll want to make a huge bowl of this tasty pesto slaw for lunches all week!

 

Get the recipe for Carrot & Radish Slaw with Mint-Turmeric Pesto!

 

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Spicy Roasted Sweet Potato & Pineapple Salad (Paleo, AIP, Whole30 & Vegan)

spicy-sweet-potato-salad

spicy sweet potato salad
I love a good transitional recipe that can take you from season to season. If you live somewhere that’s mostly warm year round or has brutal summers like Austin, any little hint of fall is reason for major food celebration. But a lot of the time the crops in our CSAs and at our farmer’s market are lagging behind… the tomatoes aren’t ripe, juicy and sweet enough or the squash are tiny and blemished.

 

This recipe for sweet potato and pineapple salad really marries my two favorite seasons: summer and fall! You can find both of the main ingredients year round AND this salad is amazing over grilled late summer pork chops or as part of a comforting fall meal of roast chicken or tenderloin at home. Whatever season your town is in, enjoy this colorful, flavorful, and ginger-spiced salad warm or cold! Get the recipe by clicking below!

 

Get the recipe for Roasted Spicy Sweet Potato & Pineapple Salad!

Bistro Chicken Salad with Garlic-Thyme Vinaigrette (Paleo, AIP, Whole30)

 

Bistro Chicken Salad

 

It’s finally salad season! Salads don’t go out of season in my house, but then again I spent the winter in Texas where I had little excuse to avoid a light and refreshing meal. Although I eat soup at all times of the year, so why do we think salads are only for sweltering days!? Yesterday it was 88 degrees and dinner was chicken and vegetable soup — heated up to a barely lukewarm temperature though! 

 

I’m trying to get a few blog posts up and ready for before Baby Grace arrives, but my focus right now is mostly getting things together for her, overanalyzing every menstrual-like cramp or episode of nausea I am having (first-time-mom probz), and loading up my freezer with homemade food.

 

I am one of those so-called “lucky people” that can go hours and hours and hours without eating, forgets to eat if they’re busy, or will go without food out of laziness when big shifts in my life happen. I am so gung-ho and excited about breastfeeding though, and I know it both causes and thrives on a healthy appetite, so I’m doing my best to prevent light-snacking all day in favor of varied and nutrient-dense AIP meals after she arrives. 

 

I was thinking back to the moment I found out I was pregnant on a beach in Hawaii (could it have been anymore beautiful!?) and all the feelings I felt at the time. Exhilarated, shocked, nervous, proud. I still feel all of those things, so not much has changed, but I also feel incredibly confident in my abilities to be a good mother.

 

All these years of pretending my dog is a human baby that requires 24/7 love, attention, and tending may be paying off, but my motherly instincts have always been strong. Make sure you follow me on Instagram for baby updates though, in case I take a mini blog hiatus! I also post some daily meals (the ones that aren’t a hideous display of splattered soup, unevenly chopped vegetables, and shredded meat that never catches the right light), photos of my adorable cockapoo Rafael, and life here in Austin! 

 

Get the recipe for Bistro Chicken Salad – aka best salad ever!

Mediterranean Cauliflower Cous Cous Salad (Paleo, AIP, Vegan)

 

 

 

Check out my latest recipe on Autoimmune Wellness for this remake of one of my childhood favorites! It’s so satisfyingly crunchy, fresh, slightly sweet, but refreshing at the same time! You will absolutely love this side dish packed with veggies! Did you know cruciferous veggies have an important role in liver detox and are cardiac protective!?

 

Get the recipe for Mediterranean Cauliflower Cous Cous!

Shrimp Ceviche Salad (Paleo, AIP, Whole30)

 

 

My newest guest post recipe on Autoimmune Paleo is a triple threat: simple to prepare, nutritious, and refreshing enough for a hot summer day. I envision myself lounging around on the pool deck in mid-July after a long day playing in the ocean, kicking back with a fizzy Kombucha, ceviche, and some plantain chips with guac! Does that not sound like perfection? Okay true perfection would be an ice cold lager, but that ain’t happening.

 

To make this an even quicker preparation, find pre-cooked shrimp at your seafood counter. You could even grill the shrimp for added flavor. I would marinade them in some lime juice, olive oil and garlic beforehand for extra flavor!

 

So just how healthy is Shrimp Ceviche Salad?

Shrimp is rich in copper, selenium, omega-3’s, and vitamin B12. I don’t recommend making it a huge portion of your seafood budget because it’s difficult to source wild-caught and sustainably caught shrimp these days. Sad face. They are often farmed and/or trolled, so chat with your local fish dude and ask him what your best option is!

 

Get the recipe for

Shrimp Ceviche Salad here!

Honey-Lime Chicken & Strawberry Salad (Paleo, AIP, Whole30)

 

 

Spring has sprung and so have my cravings for light and refreshing meals. This salad is satisyfing combination of honey-sweetened chicken, tart, juicy strawberries, creamy avocado, and a flavorful Strawberry-Lime Dressing. I’ve never understood the people who say they don’t like salads… Get the recipe for Honey-Lime Chicken & Strawberry Salad over at Autoimmune Paleo where I guest as a recipe contributor each month!