“Fried” Chicken & Warm Spinach Salad

So this was a little more effort than I usually like to put into my lunch….but it really didn’t take that long and OMG it was yummy!

First up: “Fried” chicken!  I make a pretty tasty (if I do say so myself) oven-baked chicken that my boyfriend just loves!  It is the ultimate in comfort food and includes sour cream and a whole box of stove top stuffing.  We sometimes call it Ambien Chicken because inevitably about an hour after eating it, my boyfriend is passed out on the couch.  Since my paleo adventures began, I’ve refrained from this meal and even if I make it for the BF, I’ll bake some plain chicken for myself.  I’ve been trying to find a paleo alternative that we can both enjoy.  I didn’t find this recipe anywhere, just kinda made it up as I went along:


  • chicken (today I used boneless skinless chicken thighs, but will probably use boneless skinless breasts or bone-in pieces in the future)
  • 1 or 2 eggs
  • a dousing of heavy whipping cream
  • 1/2 bag of pork rinds – crushed
  • garlic powder
  • pepper
  • paprika
  • melted butter
  1. beat the egg and add some heavy whipping cream together – you probably don’t have to use the HWC, but I thought it sounded good.
  2. dip the chicken in the egg/HWC mixture
  3. put the pork rinds in a gallon ziploc bag and crush.
  4. add garlic powder, pepper, and paprika to the crushed pork rinds.  I just eyeballed it, no real measurements.
  5. put the egg dipped chicken in the ziploc with the pork rinds and shake like crazy.
  6. put the chicken on an aluminum foil lined pan (I sprayed it with some olive oil spray).
  7. pour some melted butter over the chicken.
  8. I cooked the chicken on 400* for 30 minutes.  For bigger pieces of chicken you may need to cook for longer.
  9. enjoy the yummy crunchiness of oven “fried” chicken!
In addition to my “fried” chicken, I also had Everyday Paleo’s Warm Spinach & Sweet Potato Salad.  I made 1/2 of the recipe on her website and made/suggest a couple changes.

Salad Ingredients:

  • 3 cups peeled and diced sweet potatoes (I used one extra large yam and probably only used 1/3 for this recipe.)
  • 1 tbsp coconut oil (I used olive oil)
  • 1 apple diced (I used 1/2 of a fuji…but I could give or take the apple in this recipe)
  • 8 strips of bacon, diced (I used 3 center cut pieces of bacon that were already cooked)
  • 2 leeks, thinly sliced (I used 1/2 of one but you could also use onion here, red or white)
  • 6 oz of fresh baby spinach (I used 1/2 a bag, approx. 3 oz)
  • Handful of sliced almonds for garnish (totally forgot the almonds, dangit!)
Dressing Ingredients:
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp spicy brown mustard
  • Fresh ground black pepper to taste
  • 1 tbsp of dried basil (I did not love the basil and might try thyme or a combo of both next time)
  • Pinch of cayenne pepper


  1. Preheat your oven to 400.
  2. Toss the diced sweet potatoes with the coconut or olive oil and spread evenly on a baking sheet.
  3. Bake in your preheated oven for 20 minutes.  (I baked them for 25 – 30 min)
  4. While the sweet potatoes are baking, cook the diced bacon in a large skillet.
  5. Once the bacon is crispy, add the sliced leeks in with the bacon and saute for another 4-5 minutes.
  6. Put your spinach in a large salad bowl and add the bacon and leek mixture. Toss well, letting the warm bacon wilt the spinach.  (my spinach didn’t wilt that much, but I didn’t have very greasy bacon either since it was already cooked)
  7. Add the apples and sweet potatoes to the salad and toss together.
  8. In a separate bowl whisk together the salad dressing ingredients.  Pour over the salad, mix well and garnish with the sliced almonds.
  9. Enjoy!

I will be attempting carnitas tonight – wish me luck!  Recipe to follow…if it’s good 🙂


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