Crispy Chicken Cobb Salad with Date/ Dijon Mustard Vinaigrette

Hello there! how are you doing today? Hope all is well and thanks for checking this out. Im super excited about this crispy chicken salad with dat/honey mustard vinaigrette. This is a super easy recipe, the only thing that may be slightly difficult would be making the chicken, but you’ve got this.

Salads are super easy to make, it involves very little cooking, in fact, unless you want meat on your salad, you are literally throwing vegetables in a bowl and some dressing or vinaigrette and voila it’s done. Salads are universal, there are different variations in other parts of the world. Most people enjoy salads as an appetizer or big salad as a meal. Unless you throw a lot of unhealthy ingredients in your salad, I would say is healthy. One of the unhealthiest things to put on a salad is dressing. Most salad dressings have a high-fat content and often times added sugar content. Really who has time for all of that? Honey mustard happens to be one of my favs to put on my salad but ever since I did my first whole30 that has changed. Honey is not the unhealthy part, but every bottle tends to have a lot of other unnecessary ingredients. I decided to make my own honey mustard dressing that would be whole30 compliant. I opted to use dates instead. Dates you say? Yes, dates!

Dates are edible sweet fruits. They are a good source of vitamins and minerals, energy sugar, and fiber. (Wikipedia). They are also protein-rich, helps improve bones, helps improve skin and other health benefits. This dressing is made with softened pureed Medjool dates, lemon juice, vinegar, smoked paprika, salt, and olive oil. Not too sweet and limited ingredients. Definitely a healthier alternative than jarred dressings. It has quickly become a favorite, the sauce is light, not too sweet, and pretty tasty. The salad is filling, with a lot of other ingredients such as bacon, avocado, tomatoes, eggs, cucumbers, onion, and crispy paleo/whole30 chicken tossed in a bit of tapioca starch and pan-fried. not in the mood for a salad? Double chicken to make chicken tenders and dip in date dijon mustard. Hope you try it and like it. Comment and rate, thank you.

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Crispy Chicken Cobb Salad with Date/ Dijon Mustard Vinaigrette

Crispy chicken cobb salad with Date dijon mustard vinaigrette.

Course

Main Dish

Cuisine

American

Keyword

paleo, whole30

Cook Time

14-15 minutes

Passive Time

30 minutes

Servings

large serving

Ingredients

chicken

• 1 lbs boneless/skinlesschicken breast tenders
• 1.5 tsp sea salt
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1.5 Cup tapioca starch
• 1 whole egg beat egg with 1 tbsp of water
• 2 tsp hot sauce franks red hot
• 1/2 cup olive or avocado oil

date dijon mustard vinaigrette

• 8 pieces medjool dates (seeds removed)
• 1 cups hot water plus 2 tbsp
• 3 tbsp dijon mustard
• 2 tbsp fresh lemon juice
• 1/4 cup olive oil
• 1/4 tsp smoked paprika
• 1/8 tsp sea salt

vegetables

• 12 oz chopped romaine letuce
• sliced cherry tomatoes
• chopped red onion
• sliced avocado
• chopped cucumbers
• soft boiled eggs
• crispy turkey bacon

Course Main Dish Cuisine American Keyword paleo, whole30 Cook Time 14-15 minutes Passive Time 30 minutes Servings large serving Ingredients chicken 1 lbs boneless/skinlesschicken breast tenders 1.5 tsp sea salt 1 tsp smoked paprika 1 tsp black pepper 1 tsp dried parsley 1 tsp garlic powder 1 tsp onion powder 1.5 Cup tapioca starch 1 whole egg beat egg with 1 tbsp of water 2 tsp hot sauce franks red hot 1/2 cup olive or avocado oil date dijon mustard vinaigrette 8 pieces medjool dates (seeds removed) 1 cups hot water plus 2 tbsp 3 tbsp dijon mustard 2 tbsp fresh lemon juice 1/4 cup olive oil 1/4 tsp smoked paprika 1/8 tsp sea salt vegetables 12 oz chopped romaine letuce sliced cherry tomatoes chopped red onion sliced avocado chopped cucumbers soft boiled eggs crispy turkey bacon

Instructions

1. Tenderize chicken with a meat tenderizer, drizzle with 2 tsp of olive oil. In a small bowl, mix together the paprika, black pepper, garlic powder, onion powder, 1 tsp of salt, and parsley. Season chicken with spices, and refrigerate for about 30 min.
2. Add dates to a small bowl, and cover with the hot water, let sit for 15 minutes. Pour water into a blender, peel the skin of dates and toss in the blender. Blend still smooth, then add lemon juice, mustard, paprika, salt, and black pepper, and blend. slowly drizzle in the olive oil. Do not over mix the olive oil, it may make the dressing bitter. Pour into a container with a lid and refrigerate. Makes about 1 cup.
3. in a small shallow bowl whisk together add egg, 1 tbsp of water, and hot sauce. In a gallon Ziploc bag, add tapioca starch and 1/2 tsp of salt. Dip chicken in egg, then coat the chicken with the tapioca starch. Place on a cooling rack for 3 minutes. Heat oil in a large skillet on medium heat, when hot add chicken. Pan fry for 7 minutes on each side or until golden brown, remove from heat and let slightly cool.
4. To serve add chopped lettuce to two salad bowls, top with vegetables, egg, bacon, and sliced chicken, drizzle with vinaigrette. Makes 2 large salads.

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