For the Love Of Mangoes

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    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 tiger nut flour for me so you may have a hard time finding it depending on 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.


    Chicken & Hummus Salad

    Prep Time30 mins
    Cook Time30 mins


    • Food Processor



    • 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


    • 1 chicken breast sliced
    • 1/2 cup tiger nut flour or almond flour
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp chilli powder
    • 1/2 tsp sea salt
    • 1 tbsp coconut oil


    • Spinach
    • Cucumber
    • Pumpkin Seeds
    • Black Salt



    • Preheat oven to 350F and roast squash and garlic for 30 minutes.
    • Melt coconut oil
    • 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 tiger nut flour with onion powder, chilli powder and sea salt.
    • Roll chicken strips in the 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.


    Meal Prep × Sauces

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