Crispy Chicken Salad

Crispy Chicken Salad

This is a classic chicken salad that everyone loves but adds a twist, with sweet and tangy honey mustard dressing over the top! The crispy grain-free chicken is thrown in with greens, bacon, chopped eggs, avocados and tomatoes! 

It doesn’t take a lot of energy out of you with its easy-to-do recipe, so if you’re looking for a delicious chicken salad with no added sugars, then this is the one! 



  • One lb chicken breasts
  • One cup blanched almond flour
  • 1/3 cup arrowroot flour or tapioca
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • One egg whisked
  • Three-four tbsp coconut oil


  • Three tbsp raw honey melted
  • 1/4 cup spicy brown mustard
  • One tbsp fresh lemon juice
  • Three tbsp light olive oil or avocado oil


  • Four slices nitrate-free bacon sugar-free for Whole30 cooked until crisp and crumbled
  • 1/2 avocado large, or 1 smaller one sliced or chopped
  • Three eggs hardboiled, cooled and chopped
  • 3/4 cup cherry tomatoes halved
  • Five oz container salad greens or the equivalent fresh greens


We’ll be starting with the dressing, so it has a chance to cool in the refrigerator before serving. 

  1. Place all ingredients in a tall mason jar that is wide enough to fit an immersion blender. Then place the blender in the bottom and blend on high until thoroughly combined. You want a creamy consistency.
  2. For those who don’t have an immersion blender, you can use a whisk to mix all of the ingredients aside from the oil. After you’ve done that, slowly add the oil in as you continue to mix with the whisk. 

Now we’ll be focusing on the salad. 

  1. Make sure your bacon and eggs are fully cooked, crumbled, chopped and ready to go before moving on to the chicken.
  2. Mix almond and arrowroot flour in a shallow bowl and add salt. In another shallow bowl, whisk the egg. 
  3. Put a large skillet over medium-high heat and add the coconut oil. When it is sizzling hot, dip a piece of chicken in the egg, shake off the excess, coat with the dry mixture and place in the skillet. Repeat with every piece of chicken.
  4. Cook on one side until golden brown. It should be around three minutes. Adjust the heat if you need to. Flip the piece of chicken carefully, being sure not to lose the breading.  

Repeat that for the second side. This will take about six minutes total, depending on thickness.

  1. Remove chicken from the skillet and place on a paper towel to cool. 
  2. While the chicken lays to cool, you can assemble the salad. Begin by layering the greens with the bacon, chopped eggs, tomatoes, and avocado. 

Slice chicken however you want and serve immediately with dressing drizzled over or on the side for dipping. Now all that’s left is to enjoy!