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  • 1 lb. Chicken Breasts, pounded to ¼” thick
  • 1 Egg, beaten
  • 1 cup Panko Breadcrumbs
  • 3 tbsp. Olive Oil
  • 9-oz. Josie’s Organics Organic Coleslaw
  • 2 cups Kale, chopped
  • ¼ cup Plain Greek Yogurt
  • ¼ cup Tahini
  • 1 tbsp Dijon Mustard
  • 1 tbsp. Honey, or Maple Syrup
  • 1 tsp. Anchovy Paste
  • 1/2 tsp. Garlic Granules, or 1 Garlic Clove (minced)
  • ¼ cup Grated Parmesan
  • (Optional) ¼ cup Candied Pecans, or nut of choice

Servings: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 1

    Preheat oven to 400F.

  • 2

    In a bowl, beat the egg. Add the pounded chicken breasts, then coat the chicken in the panko breadcrumbs. Set aside.

  • 3

    Heat up a large skillet over medium high heat for 1 minute. Add the olive oil. Sear the crumbed chicken in the skillet for 2-3 minutes on each side, until golden brown. Transfer to the oven to bake 8-10 minutes, or until fully cooked. Let rest 5 minutes before thinly slicing.

  • 4

    In a small bowl, whisk the yogurt, tahini, mustard, honey, anchovy paste, garlic, and parmesan together. Adjust to taste with water. Season with salt and black pepper.

  • 5

    In a large bowl, toss the coleslaw, chopped kale, and salad dressing together.

  • 6

    Top with the sliced crumbed chicken and nuts to enjoy!

A Bright Moment

A Bright Moment


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