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
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.