Crumbed Chicken & Wasabi Slaw

I used to make this dinner quite often because it’s easy and tastes so good. I forgot about it until we had chicken and slaw at a friends house for dinner. It reminded me how awesome this is so now it’s a regular at our house again.

It is dairy free and gluten free and can be made in a hurry. Feel free to add any extras to the almond crumb such as herbs or other spices. For the slaw - if we have any veges that need to be used I chuck them in too. Broccoli, cucumber, beetroot, just whatever you have.

Almond Crumbed Chicken

Chicken breasts x 2 cut in half lengthways

Garlic powder x 2 Tbsp

Smoked paprika x 2 Tbsp

Almond flour x 1 cup

Salt and pepper

Eggs x 2 beaten

Coconut oil for frying

Mix the dry ingredients together. Dip the chicken breasts into the egg mixture then the almond mixture so they are crumbed.

Heat the coconut oil in a skillet and fry gently until browned and cooked through

Wasabi slaw

Cabbage ½ chopped

Carrot x 2 grated

Spring onion x 2 chopped

Plus whatever other vege you have in your fridge

Dressing

2 Tbsp hulled tahini paste

2 tsp fish sauce

2 tsp coconut aminos

2 tsp sesame oil

1 garlic clove crushed

Coriander bunch chopped

1-2 tsp wasabi (I like lots)

Juice of 1 lemon

Salt and pepper

Mix everything together except the lemon. The tahini goes quite stiff when you stir it so I add the lemon last minute then quickly stir it through the slaw before it stiffens. Add salt and pepper.