Crispy Chicken Salad With Red Chili – Gluten-Free

I’m a big fan of different kinds of salads, especially this crispy chicken salad with red chili. The most delicious combination in salads for me is a combo of three flavors: sweet, salty and spicy. Especially with chicken (pasture-raised) I often add salted cashews, watermelon bites and chopped red child pepper. This combo makes my taste buds do a dance of joy!

In this gluten-free chicken salad I didn’t use watermelon but dried cranberries instead. Just something sweet to find the right balance. I used natural unsalted cashews here but you can try which ones you prefer, salted or not. Also the salad dressing continues along the same line of sweet and salty (and sour).

Serves 4

Crispy Chicken Salad with Red Chili

20 min

20 min

40 minTotal Time

Save RecipeSave Recipe


  • 400-500g Chicken fillet (pasture-raised chicken)
  • 1 dl= 0.4c Extra Virgin Olive Oil
  • 1 dl=0.4c Breadcrumbs, gluten-free
  • 2 tablespoon Panko breadcrumbs, gluten-fee (optional / for extra-crispy results)
  • 2 tablespoon Parmesan Cheese, grated
  • 1 teaspoon Paprika Powder
  • 1 teaspoon Garlic powder OR Onion powder
  • 0.5 teaspoon Himalayan Salt
  • 0.5 teaspoon Black Pepper
  • SALAD:
  • Lettuce of your choice (butter lettuce / green leaf / red leaf)
  • Tomatoes
  • Cucumber
  • Avocado
  • Cashew nuts (salted or natural)
  • Red Chili Pepper, chopped
  • Cranberries, dried (or something else sweet such as watermelon bites)
  • 6 tablespoon Extra Virgin Olive Oil
  • 2 tablespoon White Wine Vinegar (or balsamic)
  • 0.5 teaspoon Honey, organic
  • Pinch Himalayan Salt
  • Pinch Black Pepper, freshly ground


  1. Preheat the oven 220°C=430°F.
  2. Mix together dry ingredients: grated parmesan cheese, breadcrumbs, paprika powder, garlic or onion powder, salt and pepper.
  3. Cut chicken fillet into suitable bites and place into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil. OR you can just dip the chicken pieces into a bowl with olive oil (this takes more olive oil).
  4. Dip the oily chicken bites into a bowl of dry ingredients and coat them well with the mixture.
  5. Place chicken pieces on a cookie sheet in a single layer and cook in the oven for about 20 minutes.
  6. COMBINE THE SALAD while chicken is in the oven:
  7. Cut, slice and combine the salad ingredients together.
  8. Combine and shake well the salad dressing and pour over the salad.
  9. Slice the cooked chicken nuggets and place on the top of the salad.
  10. Enjoy the delicious combination of sweet, salty and spicy!

Dip the chicken bites first in olive oil and then in the seasoning mixture. You can also put the chicken bites into a plastic bag, then pour in the oil – shake – and finally add the spices and shake again. Super fast! Just spread on a baking sheet.


Combination of sweet, salty and spicy – makes my taste buds do a dance of joy!

Add your comment

Your email address will not be published.