Salad with mustard crusted chicken thighs
Category: lunch, dinner, salad, side
Originally posted by me in MyWholeFoodsLife Facebook group on March 13, 2015
Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.
2 boneless/skinless thighs diced roughly
1 green/Granny Smith apple
1/2 small/medium head lettuce
3 scallions/winter onions
1 teaspoon each yellow and hot oriental mustard seeds and birds of paradise seeds
4-5 pieces mace (Penzeys)
1 teaspoon each organic peruvian ginger and yellow curry
1 tablespoon Avacodo oil
With spice grinder mix the seeds and mace for 20 seconds or until powdered.
Mix with ginger and curry then coat the diced chicken thighs
Heat up metal pan with tablespoon or so coconut oil
Once hot toss in the chicken and brown almost until chicharon (until the mustard based coating goes crispy but not blackened).
Stir occasional to fry all sides
While the chicken is cooking:
Dice up the onions, apples, and lettuce and mix with a light coating of red wine vinegar and Avocado oil.
Once chicken crispy remove from heat and cool then mix into salad and salt to taste and serve
Serving Size: 1 bowl
Calories per serving: 549.67 kcal
Fat per serving: 34.01 g
Saturated fat per serving: 7.77 g
Carbs per serving: 33.56 g
Protein per serving: 28.29 g
Fiber per serving: 7.55 g
Sugar per serving: 16.8 g
Sodium per serving: 134.99 mg
Trans fat per serving: 0.15 g
Cholesterol per serving: 146.02 mg