For the creamy cilantro lime dressing:
- ¼ cup lightly packed fresh cilantro
- ¼ cup avocado oil mayo (I use Primal Kitchen)*
- ¼ cup extra virgin olive oil
- 2 tablespoons lime juice
- 1 small Hass avocado, pitted and peeled
- ¼ teaspoon ground cumin
- Pinch of cayenne pepper
- Sea salt
- Freshly ground black pepper
- ½ small red onion, finely chopped
- Juice of half a lime
- 1 small tomato, cored, deseeded, and finely chopped
- ½ pound pineapple chunks, finely chopped
- ½ cup lightly packed fresh cilantro, chopped
- ½ jalapeño (or the whole thing if you want more heat), deseeded and minced
- Sea salt and freshly ground black pepper, to taste
- 4 cups loosely packed lettuce and/or arugula (I used half and half)
- 4 radishes, thinly sliced
- 1 medium Hass avocado, thinly sliced
- 1 (2.5-ounce) bag of pork rinds (I use EPIC Sea Salt & Pepper)*
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 large egg, beaten
- 2 tablespoons duck fat, ghee, or avocado oil*
- To make the dressing, process all ingredients with an immersion blender or regular blender until smooth. Taste and adjust seasonings as desired. Refrigerate until ready to serve. I like to re-blend the dressing right before serving so it’s nice and creamy.
- To make the pineapple pico, toss all the ingredients in a medium bowl. Taste and add salt, pepper, and lime juice if desired. Set aside at room temperature until ready to use.
- To assemble the salad, line a large platter or four salad plates with greens. Scatter on the sliced radishes and avocado.
- To make the crispy chicken, crush the pork rinds until finely ground. I did this right in the bag: cut a slit in the bag and press the air out, then use a meat mallet or heavy skillet to crush the pork rinds. Pour the contents of the bag out onto a large plate.
- Pound the chicken breasts between two pieces of parchment or in a ziptop bag until about half an inch thick. Heat the cooking fat in a large skillet over medium-high heat.
- Dip one piece of chicken into the beaten egg to coat on both sides, then press each side into the pork rinds, making sure the chicken is well coated. Add the chicken to the pan and cook for about 3 minutes per side, until nicely browned. Reduce the heat to low, cover the pan, and cook for 2-3 more minutes per side, or until the chicken is fully cooked (it should measure 160-165 on a meat thermometer). Transfer the chicken to a plate lined with paper towels, and repeat with the second piece of chicken. Allow the chicken to rest for five minutes, then slice into strips.
- Top the salad with the chicken, add spoonfuls of pineapple pico, and drizzle the dressing on top. Serve right away.
Source: A Calculated Whisk
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