SERVES 4
Ingredients
• ⅔ cup plain coconut milk
• ¼ cup Mayonnaise (see Condiments)
• ¼ teaspoon dried parsley
• 3 tablespoons water
• 1 tablespoon lemon juice, fresh squeezed
• 2 garlic cloves, minced
• Sea salt and pepper to taste
• ½ cup Louisiana-Style Fermented Hot Pepper Sauce (see page 226)
• 1 tablespoon olive oil
• 1 tablespoon blackstrap molasses
• ½ cup almond meal
• 1 tablespoon tapioca or arrowroot starch
• 4 (6-ounce) boneless, skinless chicken breasts, trimmed of all visible fat
• 1 tablespoon coconut oil
• 3 romaine lettuce hearts (18 ounces), torn into bite-size pieces
• 3 celery ribs, sliced thin
• 2 carrots, peeled and shredded
Preparation
1. Whisk coconut milk, Mayonnaise, dried parsley, water, lemon juice, garlic, ¼ teaspoon sea salt, and ⅛ teaspoon pepper together in small bowl. In a separate bowl, whisk Louisiana-Style Fermented Hot Pepper Sauce, olive oil, and blackstrap molasses together.
2. Combine almond meal and tapioca or arrowroot starch in shallow dish. Pat chicken dry with paper towels and season with sea salt and pepper. Dredge chicken in almond meal mixture, pressing on coating to adhere. Heat coconut oil in twelve-inch nonstick skillet over medium-high heat until just shimmering. Add chicken and cook until well browned on first side, 6 to 8 minutes. Flip chicken, reduce heat to medium-low, and continue to cook until chicken registers 160° F, 6 to 8 minutes longer. Transfer chicken to carving board, allow to rest for 5 minutes, and then slice crosswise into half-inch-thick pieces.
3. Toss lettuce, celery, and carrots with dressing and divide among four plates. Gently coat the chicken, being careful not to remove the almond meal breading, with hot pepper sauce mixture and arrange on top of salads. Serve.
