Whole30 Crispy Buffalo Chicken Caesar Salad

Ingredients

• 1 lb chicken breast, cut into 1 inch cubes
• 1 C. Almond flour
• 1/4 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 TBSP tapioca starch
• 1 egg
• 1 C coconut oil
• 2 heads romaine
• 3 bacon strips, crumbled
• 2 hard boiled eggs
• 1 avocado
• 2 TBSP pepitas
• Grape Tomatoes
• Caesar Dressing (I prefer Tessemaes or homemade
• Buffalo Sauce
• 1/2 cup Frank’s Red Hot Sauce
• 2 1/2 Tbsp. ghee
• 2 tsp. apple cider vinegar
• 1/2 tsp. garlic powder

Instructions

• Season the chicken with salt & set aside.
• In a bowl, combine the almond flour, salt, garlic & onion powder, & tapioca starch.
• In a separate bowl, whisk egg. Dredge the chicken in the egg,letting the excess drip off. Follow by dipping in the dry mixture. Set aside.
• In a large skillet pan or dutch oven, melt the coconut oil over medium heat. In batches, fry the chicken until the crust is golden brown. 2-3 minutes per side. When complete, use a slotted spoon to remove chicken and place on paper towel.
• In a small sauce pan, heat to combine all the buffalo sauce. Once complete toss the chicken with desired amount of buffalo sauce.
• Assemble salad by tossing the romaine with desired amount of Caesar dressing. Top and toss with chicken, bacon, hard boiled eggs, avocado, pepitas & grape tomatoes.