Buffalo Chicken Salad

This salad asks for real effort. 3 separate components go into it: the fried chicken, the carrot buffalo sauce, the coconut cream drizzle. Give it a night you actually have 40 minutes free, because rushing the frying step is the one shortcut that does not work here.

Chicken is where the protein and zinc in this bowl come from, and a gut lining trying to repair itself pulls on zinc more than people tend to realize.

Frying a small batch of chicken carefully, in oil that can actually take the heat, instead of grabbing something on the way home, is a way of taking the animal that fed you seriously, not just the hunger.

Ingredients

For the chicken:

• 1/2 lb chicken thighs or breasts, cut into bite-size pieces
• 1 tablespoon tapioca starch
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• Avocado oil for deep frying
• (cayenne/chilli powder omitted - nightshade)

For the carrot buffalo sauce:

• 1/4 cup diced carrots
• 1/4 cup water, plus 2 to 4 tablespoons more as needed
• 1/4 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 2 tablespoons apple cider vinegar
• (cayenne/red chilli powder omitted - nightshade)

For the coconut cream cheese sauce:

• 2 tablespoons coconut cream
• 1 tablespoon warm water
• 1 teaspoon coconut oil or palm shortening
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Italian seasoning (nightshade-free herb blend only; see verify flag)
• 1/4 teaspoon unfortified nutritional yeast (see verify flag)

For the salad:

• 2 cups romaine lettuce, shredded
• 1 cup carrots, shredded
• 2 cups celery, chopped

Method

Chicken:

1. Toss the chicken pieces with the tapioca starch, garlic powder, and sea salt until evenly coated.
2. Pour avocado oil into a heavy-bottomed pan to a depth of about 1 to 2 inches. Heat over medium-high until shimmering and hot (around 350 F if using a thermometer).
3. Fry the chicken in batches, turning once, until golden on the outside and cooked through, about 4 to 5 minutes per batch. Do not crowd the pan.
4. Drain on a paper towel-lined plate.

Carrot buffalo sauce:

1. Combine the carrots, water, sea salt, garlic powder, and ginger powder in a small saucepan. Bring to a simmer and cook until the carrots are completely soft, about 10 minutes.
2. Add the apple cider vinegar. Transfer to a blender or use an immersion blender. Blend until completely smooth. Add a tablespoon or two of additional water to reach a pourable, saucy consistency.

Coconut cream cheese sauce:

1. In a small bowl, whisk together the coconut cream, warm water, coconut oil, apple cider vinegar, sea salt, garlic powder, Italian seasoning, and nutritional yeast until smooth and emulsified.

Assembly:

1. Arrange the shredded romaine, shredded carrots, and chopped celery in two bowls.
2. Place the fried chicken pieces on top.
3. Spoon or drizzle the carrot buffalo sauce generously over the chicken.
4. Add a few spoonfuls of the coconut cream cheese sauce alongside.
5. Serve immediately while the chicken is still crisp.

*Adapted from Cook2Nourish*