Preheat your oven to 425 F.
Combine ¼ cup of coconut milk and the beaten egg in a bowl.
½ cup coconut milk, 1 large egg
In a separate dish, combine the almond flour and the coconut flour and season to taste with salt and pepper.
¼ cup coconut flour;, Sea salt and freshly ground black pepper, ¾ cup almond meal;
Dip each chicken piece in the egg mixture and then in the almond flour mixture, making sure they are all well coated.
4 skinless
Warm up the coconut oil in an ovenproof skillet over medium heat.
¼ cup coconut oil
Add the chicken pieces and cook for 5 minutes. Turn the chicken over, place the skillet in the oven, and bake for 15 minutes or until the chicken is cooked through.
In a bowl, combine all the ingredients for the dressing. Mix well and season to taste.
¼ cup full-fat coconut milk;, ⅓ cup homemade mayonnaise, 1 tbsp. fresh dill, 1 tbsp. fresh chives, 2 tsp. apple cider vinegar, 1 tsp. minced garlic, Sea salt and freshly ground black pepper
To assemble the salad, place a lettuce wedge on each plate and top it with a chicken strip, tomatoes, crumbled bacon, and dressing.
2 cups plum tomatoes, 5 slices bacon, 1 medium head iceberg lettuce