LESSON 8
June 30, 2016
MIRROR, MIRROR ON THE WALL, A SELF-LOVE LESSON
July 7, 2016

I’m pretty sure there are plenty of you out there reading this that are wondering what the heck cracklings are. Well, before I tell you, you’ll have to promise to not run away scared. Here goes…

Cracklings are nothing more than fried pork skin, otherwise known as pork rinds to most. But, who’s to say pork skin should be the only fat we fry for an LCHF treat anyway? Definitely not me, and I’ll tell you why.

Eating a healthy keto-paleo-AIP diet can be an easy and delicious way to lose weight, increase your energy and kick many physical and mental symptoms to the curb. Well then, why wouldn’t you want to follow this way of eating? Because sometimes, infusing variety into your menu or making the time to prep ahead can be a bit of a struggle, that’s why. My solution…multipurpose meats.

Personally, I do most of my meal prep on Sundays, when it’s convenient for my husband and I to decide what sounds good for the week after we’ve scoped out the fridge, freezer and produce basket. Generally, we don’t use too much from the pantry except spices, but when we do use something, it’s usually coconut or almond based.

We often use whole organic chickens or chicken thighs for a few meals every week. That’s kind of crazy to me anyway since less than two years ago, unless it was boneless, skinless chicken breast, I wouldn’t touch it. Which leads me to a totally different topic of discussion for another time, changing your taste buds.

Anyway, last week, we baked up a batch of 12 chicken thighs with simple seasoning, Herbs De Provence, sea salt and cracked black pepper, baked in a 375 degree oven about 45 minutes. The chicken thigh with Brussels sprouts dinner that night was excellent for my family and I, but the next day, I knew getting almost anyone but me to eat leftovers would be difficult.

That’s when I figured I’d do something to dress up the chicken meat, and the skin that had gotten soggy in the fridge overnight. Here’s what I came up with, and I’m telling you, I heard not ONE complaint from the family about eating it. Make up a batch and let me know how it came out for you!

WASABI CHICKEN SALAD WITH CRACKLINGS

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4 servings

Calories per serving: 325

Fat per serving: 30

Carbs per serving: 10

Protein per serving: 12

Fiber per serving: 3

WASABI CHICKEN SALAD WITH CRACKLINGS

Ingredients

    FOR THE CHICKEN SALAD
  • ​6 previously baked chicken thighs, with skin removed and meat shredded
  • 1/2 c wasabi keto mayo (see recipe below)
  • 1/4 c slivered almonds
  • 1 TBSP raw sunflower seeds
  • 4 radishes, diced
  • 1/4 c red onion, diced
  • 1/8 tsp fresh grated ginger
    FOR THE CRACKLINGS
  • 6 skins from previously baked chicken thighs
  • 1 TBSP organic coconut oil
  • salt & pepper to taste
    FOR THE WASABI KETO MAYO
  • 1 large organic egg at room temperature
  • 1 cup extra virgin olive oil
  • 1 TBSP white wine vinegar
  • 1/2 tsp Himalayan or Celtic Sea salt
  • 1 TBSP wasabi paste
  • 1 tsp fresh lime juice
  • 1/4 tsp granulated garlic

Instructions

  • Be sure to make the mayo a few hours ahead and allow to chill for best consistency. Also, if you are not using previously baked chicken, be sure to let the thighs cool an hour or two before handling.
  • FOR THE MAYO
  • ​First, crack egg into quart sized wide mouthed mason jar or similar container. Add remaining mayo ingredients to jar. Next insert a stick immersion blender into the jar, hold upright and begin blending.
  • Mayo will begin to turn white. Continue blending and manipulating blender until all the oil is incorporated, which should take about 30 seconds.
  • Taste and add more salt if needed. Cap the jar and place in fridge to firm up for a few hours before use. Stored properly, mayo should keep for 3 weeks.
  • FOR THE CRACKLINGS
  • Heat coconut oil in large skillet over medium heat for a couple of minutes. Place skins into pan brown side up and cook for 2-3 minutes. Flip skins and cook another 2-3 minutes until deeper brown and crispy.
  • Remove skins to paper towel to drain and season with salt and pepper. Once cooled, cut into 1/2" wide strips and divide into four equal piles. Set aside.
  • FOR THE CHICKEN SALAD
  • Take all ingredients except the mayo and stir in a medium mixing bowl until well mixed. Add the wasabi mayo and stir well until all ingredients are coated. Divide into four equal portions and serve on a bed of mixed greens, cabbage or bok choy. Top with cracklings.
  • http://cavegirlforlife.com/wasabi-chicken-salad-with-cracklings/

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