Ingredients

The following ingredients have 4 Servings
  • 4 skinless (boneless chicken breast halves;)
  • ¼ cup full-fat coconut milk;
  • 1 large egg (beaten;)
  • ¾ cup almond meal;
  • ¼ cup coconut flour;
  • 1 medium head iceberg lettuce (cored and cut into 6 wedges;)
  • 2 cups plum tomatoes (chopped)
  • 5 slices bacon (cooked and crumbled)
  • ¼ cup coconut oil
  • Sea salt and freshly ground black pepper
  • 1/3 cup homemade mayonnaise
  • ½ cup coconut milk
  • 1 tbsp. fresh dill (chopped)
  • 1 tbsp. fresh chives (chopped)
  • 2 tsp. apple cider vinegar
  • 1 tsp. minced garlic
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 425 F.
  • Combine ¼ cup of coconut milk and the beaten egg in a bowl.
  • In a separate dish, combine the almond flour and the coconut flour and season to taste with salt and pepper.
  • Dip each chicken piece in the egg mixture and then in the almond flour mixture, making sure they are all well coated.
  • Warm up the coconut oil in an ovenproof skillet over medium heat.
  • Add the chicken pieces and cook for 5 minutes. Turn the chicken over, place the skillet in the oven, and bake for 15 minutes or until the chicken is cooked through.
  • In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
  • To assemble the salad, place a lettuce wedge on each plate and top it with a chicken strip, tomatoes, crumbled bacon, and dressing.