2 free range chicken breasts (vegetarians can use thick slices of tofu)
1 cup flour (use GF, tapioca or regular)
2 free range eggs - lightly whisked
Oil for cooking
½ cup Alison’s Pantry Shredded Coconut
½ cup Alison’s Pantry Ground Almonds
2 tablespoons each Alison’s Pantry Flaxseed, Alison’s Pantry Chia Seed, Alison’s Pantry Sesame Seeds
1 teaspoon ground cumin
1 teaspoon salt
Cracked black pepper
½ cup Alison’s Pantry Pumpkin Seeds
½ cup Alison’s Pantry Roast Unsalted Cashews - roughly chopped
½ green cabbage - sliced thinly (ideally on a mandoline)
1 medium carrot grated
½ red capsicum - thinly sliced
2 tablespoons each soy sauce, sesame oil, olive oil
1 tablespoon each tahini, apple cider vinegar
1 tablespoon finely grated ginger root
1 garlic clove - finely diced
additional sesame seeds to garnish as desired
cracked black pepper and sea salt as needed
Cut each chicken breast in half widthways so that you have 4 thinner pieces. Place each piece between 2 pieces of baking paper and use a meat mallet (or rolling pin or heavy saucepan) to beat until 1 1/2 cm thick.
Place all the crumb ingredients into a medium sized shallow bowl and mix well.
To prepare for coating the chicken, lay out one plate with the flour, a medium sized shallow bowl with the egg and then the shallow bowl / plate with the crumb.
Coat each piece of chicken in flour, followed by the egg wash and then coat well in the crumb. Repeat until all the chicken is coated. Set aside until ready to cook.
Make the dressing for the slaw by whisking together the soy sauce, sesame oil, olive oil, tahini, vinegar, ginger and garlic. Taste and add cracked black pepper and additional soy sauce if needed.
Place the Alison’s Pantry Pumpkin Seeds in a dry saute pan over a medium heat and toast gently for 5 minutes until lightly golden. Set aside to cool.
Heat a generous glug of olive oil in a saute pan over a medium low heat. It’s really important to not cook the chicken at too high a temperature as the nut crust will burn easily. Cook for 3-4 minutes on each side until golden brown and no longer pink inside. Repeat this process, adding oil as needed, until all the chicken is cooked.
Toss the cabbage, carrot, capsicum, Alison’s Pantry Pumpkin Seeds and Alison’s Pantry Roast Unsalted Cashews with half of the dressing.
Divide the salad between 4 plates. Top each with a piece of chicken (sliced if you prefer) and avocado slices. The remaining dressing can be used for drizzling over the chicken as desired.
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