Chicken & Hummus Salad

Daddy needed a little bit of a detox after last nights shenanigans at the Urban Pedal Tour.  Ps:  I am referring to myself as daddy from now on.  I already did in real life but it’s about time you guys call me by preferred name.  Daddy has had a long week and wanted to make the perfect hummus flavoured dressing for a nice light salad – and he did it!

A friend of mine made some tigernut flour for me so you may have a hard time finding it depending where you live.  I know for sure it’s a rarity in Edmonton.  Try with almond or coconut flour instead.

This is also topped with black Hawaiian sea salt, which was a birthday gift from my righthand man.  Like really, this is a recipe you’d have a hard time replicating just for the sheer lack of this combination of ingredients so it’s mostly just me bragging… but if you can live without whatever you’re missing, then I’m sure you can take inspiration from this anyway!


Ingredients for Dressing (Makes enough for ~6-8 salads)

1 acorn squash, peeled and deseeded

3 garlic cloves

4 tbsp unrefined coconut oil

4 tbsp tahini

1/2 cup lemon juice

1 tsp cumin

1 tsp chilli powder

1 tsp chilli flakes

Ingredients for Chicken

1 chicken breast, sliced

1/2 cup tigernut flour

1 tsp onion powder

1 tsp garlic powder

1 tsp chilli powder

1/2 tsp sea salt

1 tbsp coconut oil



Preheat oven to 350F and roast squash and garlic for 30 minutes.  Melt coconut oil in microwave for 15 seconds.  In a food processor, combine coconut oil, roasted squash and garlic, lemon juice, tahini, cumin, chilli powder, chilli flakes and salt until smooth.

In a small mixing bowl, combine tigernut flour with onion powder, chilli powder and sea salt.  Roll chicken strips in mixture until the surface is fully covered.  Preheat a small frying pan to medium/high and melt coconut oil.  Fry chicken, turning often until they are golden and crispy.

Salad Ingredients



Pumpkin Seeds

Black Salt

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