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
Equipment
- Food Processor
Ingredients
Dressing
- 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
Chicken
- 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
Salad
- Spinach
- Cucumber
- Pumpkin Seeds
- Black Salt
Instructions
Dressing
- 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.
Chicken
- 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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