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.