“Fried” Chicken Salad

1 Bag shredded cabbage

1/4 red onion, thinly sliced

6-7 Cherry tomatoes, halved-optional

2-3 Persian Cucumbers, sliced-optional

2TBSP Olive Oil

2TBSP Apple Cider Vinegar

Garlic Salt

Salt and Pepper to taste

1LB Chicken thighs, cubed

1 Bag Epic Pork Rinds

2 Eggs, beaten

1/2TBSP Smoked Paprika

1TBSP Nutritional Yeast


Preheat oven to 425*. In a bowl mix the cabbage, onion and tomato with the olive oil, ACV, garlic salt, salt and pepper. Taste and season additionally if needed. Set aside in the refrigerator.

In a food processor pulse the pork rinds, nutritional yeast, smoked paprika until it becomes fine crumbs.

Dip the chicken cubes in the egg wash and then drop . into the crumb mixture and coat throughly. Place on a sheet pan with non stick foil or parchment paper and bake for 15-18 minutes.

Let cool for about 5 minutes. Remove the cabbage salad from the refrigerator and plate. Top with the chicken bites and serve!

Optional-You can toss in a buffalo sauce if preferred or top with jalapeno.

Enjoy! Serves 3-4.