Crispy Chicken Salad (gluten free, dairy free)

Looking for a healthy and easy gluten-free and dairy-free crispy chicken salad recipe? Look no further! This salad is packed with protein, fiber, and vitamins, and it’s also really easy to make.

To make this salad, you’ll need some gluten-free air fried chicken cutlets, lettuce, tomatoes, candied pecans, roasted sweet potatoes, turkey bacon, and cucumbers. You can use any dressing you like, but I recommend a vinaigrette dressing to keep the salad light and refreshing.

This salad is a great option for a healthy and satisfying lunch or dinner. It’s also perfect for meal prep, since you can make it ahead of time and store it in the fridge.

WHY YOU’LL LOVE THIS RECIPE

• This crispy chicken salad is gluten free and dairy free, making it a great option for people with dietary restrictions.
• It’s packed with protein, fiber, and vitamins, making it a healthy and satisfying meal.
• It’s easy to make, even for beginners.
• You can use any dressing you like, so you can customize the salad to your taste.
• Its easy to meal prep for a quick weeknight dinner.
• Its packed with sweet potates so you wont feel hungry an hour later.

INGREDIENTS & SUBSTITUTIONS

Gluten-Free Air Fried Chicken Cutlet: The gluten-free air fried chicken cutlet is the star of the show in this crispy chicken salad. It’s made with boneless, skinless chicken breast that has been coated in gluten-free breadcrumbs and air fried until it’s crispy and juicy. The chicken is a good source of protein and iron, and it adds a lot of flavor to the salad.

For the gluten free air fried chicken cutlets I like to use egg whites instead of full eggs to keep them healthy. I also use gluten free seasoned breadcrumbs. If you have plain gluten free breadcrumbs be sure to season them before using. I suggest seasoning with salt, pepper, parsley and garlic.

If you don’t have an air fryer, you can bake the chicken cutlets in the oven instead. Just preheat your oven to 400 degrees Fahrenheit and bake the chicken for about 20 minutes, or until it’s cooked through.

If you don’t eat meat, you can use any vegan based chick’n option.

Lettuce: The lettuce is the base of the salad, and it provides a refreshing crunch. You can use any type of lettuce you like, but I recommend using a leafy lettuce like romaine or spinach. These lettuces are high in vitamins A and C, and they’re a good source of fiber. You can buy the lettuce from the grocery store or a farmers market, or even grow it in your back yard. I used fresh lettuce from my garden.

Tomatoes: The tomatoes add a bit of sweetness and acidity to the salad. They’re also a good source of vitamins C and K. If you don’t like tomatoes, you can substitute them with cucumbers or avocado.

Candied Pecans: The candied pecans add a bit of sweetness and crunch to the salad. They’re also a good source of healthy fats and fiber. If you don’t have candied pecans, you can substitute them with roasted nuts like almonds or walnuts.

Roasted Sweet Potatoes: The roasted sweet potatoes add a bit of sweetness and earthiness to the salad. They’re also a good source of beta-carotene, which is an antioxidant that can help protect your cells from damage. If you don’t have roasted sweet potatoes, you can substitute them with cooked brown rice or quinoa.

Turkey Bacon: The turkey bacon adds a bit of smoky flavor to the salad. It’s also a good source of protein. If you don’t eat meat, you can substitute the turkey bacon with vegan bacon.

Cucumbers: The cucumbers add a bit of refreshing crunch to the salad. They’re also a good source of vitamins C and K. If you don’t like cucumbers, you can substitute them with celery or carrots.

Hard boiled eggs: Hard-boiled eggs are an excellent source of protein! If you want to keep this a lower fat option be sure to use just the egg whites.

TASTE & TEXTURE

The gluten free air fried chicken cutlet is crispy on the outside and juicy on the inside. The lettuce is crisp and refreshing. The tomatoes are sweet and acidic. The candied pecans are crunchy and sweet. The roasted sweet potatoes are tender and caramelized. The turkey bacon is smoky and flavorful. And the cucumbers are refreshing and crunchy.

When you take a bite of the crispy chicken salad, you get a burst of flavors and textures. The crispy chicken cuts through the creamy lettuce and tomatoes. The candied pecans add a bit of sweetness and crunch. The roasted sweet potatoes add a bit of sweetness and earthiness. The turkey bacon adds a bit of smoky flavor. And the cucumbers add a bit of refreshing crunch.

The crispy chicken salad is a delicious and satisfying salad that is perfect for lunch or dinner. It is also a great option for people who are looking for a gluten free and dairy free salad.

DIRECTIONS

STEP 1

Preheat your air fryer to 375 degrees Fahrenheit.

STEP 2

Make the chicken cutlets: In a large bowl, add the gluten free breadcrumbs. In a separate bowl add edd whites. Dip the chicken breast in the egg whites, then into the breadcrumbs. Make sure to coat all sides evenly. Spray the chicken with olive oil spray and add to air fryer basket. Air fry the chicken for 10-12 minutes, or until cooked through and crispy.

STEP 3

While the chicken is cooking, make the roasted sweet potatoes: Cut the sweet potatoes up into 1-2″ cubes. Toss with olive oil and salt and pepper. Add to a baking pan and roast on 400 for 30 minutes or until sweet potatoes are crispy on the outside and soft in the inside.

STEP 4

Chop the lettuce. In a large bowl, add the lettuce and hard boiled egg.

STEP 5

Next, add the turkey bacon and cucumbers to the salad bowl.

STEP 6

Finally, add the tomatoes, candied pecans and roasted sweet potatoes.

STEP 7

Add the cooked chicken to the bowl and toss to combine.

STEP 8

Drizzle with your favorite dressing and enjoy! I used honey mustard and chipotle sauce!

EXPERT TIPS & TRICKS

If you don’t have an air fryer, you can bake the chicken for this crispy chicken salad in the oven instead. Just preheat your oven to 400 degrees Fahrenheit and bake the chicken for about 20 minutes, or until it’s cooked through.

To make candied pecans, simply toss pecans with a little bit of melted vegan butter and your favorite sugar. You can use brown sugar, regular granular sugar, coconut sugar, date sugar or even a sugar substitute. Spread the pecans on a baking sheet and bake in a preheated oven at 350 degrees Fahrenheit for 10-12 minutes, or until they’re golden brown and crispy.

You can use any type of lettuce you like for this salad. I recommend using a leafy lettuce like romaine or spinach.

You can also add other ingredients to this salad, such as avocado, or dairy free cheese.

Get creative with your dressing! You can make this salad over and over with different dressings to get a new salad every time!

HOW TO MAKE THIS LOWER CARB

To make this crispy chicken salad a lower carb option you can either skip the roasted sweet potatoes, or you can coat your chicken cutlets in crispy pork rinds instead of breadcrumbs. This will still be a gluten free option but it will be higher in fat and lower in carbs!

HOW TO MAKE THIS VEGAN

To make this crispy chicken salad vegan be use to skip the chicken cutlets or use a vegan chick’n! This salad has no diary or cheese. Skip the hard boiled egg.

HOW TO SERVE & STORE

Serving:

To serve the crispy chicken salad, simply arrange all of the ingredients on a large platter or bowl. Drizzle with your favorite dressing and enjoy! You can also serve the salad in individual bowls. If you’re making the salad ahead of time, you can assemble it and store it in the fridge for up to 24 hours. Just be sure to add the dressing right before serving, so the lettuce doesn’t get soggy.

Storing:

If you’re making the crispy chicken salad ahead of time, you can store the chicken, lettuce, tomatoes, candied pecans, roasted sweet potatoes, and turkey bacon separately in the fridge for up to 24 hours. Just be sure to store the chicken in an airtight container so it doesn’t dry out. When you’re ready to serve, simply assemble the salad and add the dressing.