Oven baked chicken, crusted with cauliflower crumbs and coconut flakes, pan-fried in light coconut and avocado oil, engulfed in a garden greens + heirloom tomato salad, sprinkled with almond mozzarella and classic ranch yogurt dressing; served with a side of white bean turkey chili.
All of these ingredients were acquired and prepared the same day with no preparation!
There’s even room to reduce the fat intake more by using egg whites, but we opted for the more flavorful and higher protein option of whole eggs.
Who says chicken salad has to be boring?!
Spice it up with some nutrient dense, coconut flavored goodness! 🥥
Coconut Cauliflower Chicken Salad
Serving Size: 4 servings
Macros per Serving: 25.5g Carbs, 18.5g Fat, 53.6g Protein
Ingredients
- 1.9 Ibs of Chicken
- 5 tbsp of Shredded Coconut Unsweetened
- 2 oz of Cauliflower Crumbs
- 1 tbsp of Organic Coconut & Avocado Oil
- 1.5 Eggs
- 8 cups of Mixed Greens
- 8 tbps of Classic Ranch Yogurt Dressing
- 2 servings of Almond Mozzarella
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