It’s April recipe week, and I have a chicken focus for us! If you’re a paid subscriber, stay tuned for an additional, brand-new recipe coming Wednesday.
There are some new folks in our virtual community, so I also wanted to take a beat to remind you all why I share recipes at Notes from a Neighbor. Just like I believe community is medicine, I believe food is medicine. Preparing food is, as Joan Didion said, “ . . . (a) peaceful thing . . . an expression of caring.” For me, preparing food for others is a devoted act of care and that is where the medicine begins.
This Crispy Gingered Chicken Salad recipe is from my former website, Autoimmune Wellness. This is a very simple, but packed with flavor (not to mention veggies!) salad to fuel you through your spring. I was inspired to make this salad when thinking back to a salad I made often in the early days of my marriage for my SoCal hubby.
Crispy Gingered Chicken Salad
Prep time: 10 mins
Cook time: 8 mins
Servings: 4
Ingredients
3 cups packed mixed greens
5 green onions, diced
1 small cucumber, cut into match sticks
2 ribs celery, diced
1 large carrot, peeled and grated
1 whole chicken breast, chopped
¼ cup cassava flour
1 tablespoon powdered ginger
1 teaspoon sea salt
2 tablespoons coconut oil
1 tablespoon fresh ginger, grated
1 garlic clove, grated
2 tablespoons apple cider vinegar
1 cup olive oil
Instructions
Layer all greens, onion, cucumber, celery, and carrot into a serving bowl.
Mix flour, powdered ginger, and salt. Dredge chicken through flour mixture, shaking off excess flour.
Melt coconut oil in heavy-bottom skillet over medium-high heat.
When oil is hot, quickly fry chicken until cooked through, turning pieces to brown.
Drain chicken on a paper towel lined dish. Spread chicken over top of salad.
Combine fresh ginger, garlic, vinegar, and oil in a jar with a very tight lid.
Shake vigorously to combine. Pour over salad and serve.
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