Description

Scale

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

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.
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.
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.
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.

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.