BBQ Chicken Salad with Crispy Onion Strings
Author: Alexa Schirm
Serves: 4
- Onion Strings:
- 1 medium sweet onion, thinly sliced
- 2 eggs
- ½ cup almond flour
- ½ cup tapioca starch, separated
- 3 Tbsp flaxseed meal
- 1 tsp smoked paprika
- ¼ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp salt
- Coconut oil, for frying
- Salad:
- 2-4 cups shredded chicken
- Homemade BBQ Sauce
- Chopped lettuces - spinach, romaine, purple romaine, or field greens
- 4 Hard boiled eggs, peeled and chopped
- 1-2 tomatoes, chopped
- 2 cups sweet corn
- Creamy Avocado Ranch Dressing
- Prepare all vegetables; chop lettuce, chopped tomatos and warm corn.
- Mix shredded chicken with desired BBQ sauce and warm in a pan.
- Very thinly slice onion into strings.
- Mix together almond flour, ⅓ cup tapioca flour, flaxseed meal, and spices.
- Whisk eggs in a bowl.
- Place remaining tapioca flour on a plate.
- Heat a pan over medium heat and add 1-2 Tbsp coconut oil for frying (adding more as needed).
- Take onion strings, coat in tapioca flour, dip in egg and then in flour mixture.
- Add to hot oil frying for a few minutes and flipping.
- Cook until golden brown and then place on a plate lined with napkins to drain.
- Repeat until all onions have been cooked.
- Assemble salad; lettuce, veggies, egg, BBQ chicken and onion strings.
- Drizzle with additional BBQ sauce and Avocado Ranch.
- Enjoy!
Recipe by Simple Roots at https://simplerootswellness.com/bbq-chicken-salad-crispy-onion-strings/
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