My husband said this is the best salad he has ever eaten. Honestly, I surprised myself.The spice of the garam masala in the chicken batter complements the lemon-dijon-honey dressing just right. Trust me, you are going to love this salad. It’s savory and refreshing and sweet with just the right hint of spice. It’s totally worth the work.
Prep time: 30 minutes.
Ingredients:
For the Chicken:
3/4 C brown rice flour
3 tbsp garam masala (delicious curry spice mixture found in most stores in the US, but I’m not sure about Israel – please let me know if its easy to find in Israel)
1/2 tsp sea salt
About 1/4 C filtered water, give or take
1.5 – 2 lb organic chicken breast (or more if you have more batter, or want to make more batter)
2-3 tbsp coconut oil
For the Salad: (all vegetables are better for you organic, if possible.) Toss the following veggies together:
Lettuce
Cucumbers
Tomatoes
Raw Walnuts (If you want an extra crunch, you can roast these walnuts by tossing them in a pan coated with coconut oil, and adding a little honey. It only takes a couple minutes, and gives the salad an extra sweet kick)
Hearts of Palm
Snap peas
Dressing:
1/4 C cold pressed olive oil
3 tbsp dijon mustard
1 tbsp honey
3 tbsp fresh squeezed lemon juice
Pinch of salt & pepper
Directions:
1. First, the chicken batter: Mix 3/4 C brown rice flour with 3 tbsp of Garam Masala and 1/2 tsp salt. Add water slowly until you get a nice paste.
2. Cut up organic chicken breasts (I used about 1.5 lbs, but you can definitely make more – if you need more batter, just make more!) Drop the chicken in the batter and mix it around.
3. Heat up the frying pan and add coconut oil to coat the pan. Take the battered chicken out of the batter and place in sizzling frying pan, one by one until you cook up all the chicken into gorgeous brown schnitzel.
4. Prepare the salad with the above veggies, and toss the chicken and walnuts (roasted if you want the extra sweet kick) on top.
5. Drizzle dressing on top.
Enjoy! To your health and taste buds!