Ingredients
- 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
Directions
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1
Preheat oven to 400F.
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2
In a bowl, beat the egg. Add the pounded chicken breasts, then coat the chicken in the panko breadcrumbs. Set aside.
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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.
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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.
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5
In a large bowl, toss the coleslaw, chopped kale, and salad dressing together.
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6
Top with the sliced crumbed chicken and nuts to enjoy!
