Sunday, September 15, 2013
Buffalo Chicken Salad!
2 large chicken breasts
avocado oil in a misto sprayer
sea salt and pepper to taste
1 cup cherry tomatoes
4 hard-boiled eggs
4 cups iceberg lettuce, shredded
Frank's RedHot Hot Sauce*
1. Preheat the oven to 450 degrees. Fillet the chicken. In a small dish, mix together the pork rinds, almond flour, and a dash of sea salt and pepper. Line a baking sheet with foil and coat it with the avocado oil. Then, coat the chicken in the "crumb" mixture and place it on the baking sheet. Bake for 25 minutes or until crispy.
2. Slice the cucumber and quarter each slice. Cut the cherry tomatoes into halves. Slice the eggs into quarters.
To assemble, put a cup of lettuce on a plate. Top it with the cucumber, tomato, carrot, and eggs. Slice the chicken into small pieces and place on top of the salad. Finish the dish with Frank's RedHot hot sauce.
*There is a very small amount of canola oil in Frank's RedHot hot sauce. There are still zero calories per serving, which means there is very little of this ingredient. However, if you are super strict Paleo, you may want to make your own (http://www.foodnetwork.com/recipes/emeril-lagasse/homemade-red-hot-sauce-recipe/index.html) or just sub in olive oil!