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 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 minutes
Cook Time30 minutes


  • 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.


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