Paleo Crumbed Chicken Caeser Salad with Creamy Tahini Dressing

This is a great week night meal, it's very filling and you can make extra to take to work with you the next day for lunch, or even use the leftover chicken for sandwiches.

Serves 2 as a main meal, with leftovers!

Paleo Crumbed Chicken

Ingredients
2 organic, free range chicken breasts, each breast sliced long way to make about 3 pieces per breast
2 tablespoons coconut flour (or regular flour)
2 eggs, whisked
1 teaspoon of paprika & 1 teaspoon garlic powder
1/2 cup almond flour(you may need a little more or less)
Any other herbs you have on hand, I used oregano & thyme
2-3 tablespoons coconut oil for frying

Directions
Coat chicken in flour, paprika, garlic powder & herbs
Dip the chicken into the whisked eggs
Dip the "eggy" chicken into almond flour to coat
Heat fry pan to medium-high heat
Cook chicken a few minutes each side until cooked through
Set aside, keep warm and get cracking on the other items

Other salad ingredients
1 head cos lettuce, washed & chopped
5 eggs, boiled
5-6 rashers thin bacon pan-fried until crispy
2 tablespoons of sunflowers seeds or any other seeds you have in your pantry for some crunch

Directions
Layer all ingredients together & top with sliced crumbed chicken!

Creamy Tahini Dressing

This is a delicious versatile dressing, similar in taste & texture to hummus

Ingredients
Juice of half a lemon
2 tablespoons natural yoghurt
1 tablespoon olive oil
2 tablespoon tahini ( I used unhulled, it is much stronger so if your not that keen on the taste you should use the hulled tahini)
1 small clove garlic, minced (very fine)
A pinch of sea/rock salt

Directions
Whisk or blend all ingredients until delicious & creamy
Drizzle over your salad or serve on the side for dipping

Bee xx