Crispy Chicken Salad with Honey Mustard Dressing {Paleo, Whole30 Option}

INGREDIENTS

1 lb

Chicken tenderloins (or breasts)

1 cup

blanched almond flour

1/3 cup

arrowroot flour (or tapioca)

1/2 tsp

sea salt

1/8 tsp

black pepper

egg (whisked)

3 tbsp

coconut oil

3 tbsp

raw honey (melted (if firm)*)

1/4 cup

spicy brown mustard

1 tbsp

fresh lemon juice

3 tbsp

light olive oil (or avocado oil)

slices nitrate free bacon (sugar free for Whole30 cooked until crisp and crumbled)

1/2

avocado (large, or 1 smaller one sliced or chopped)

eggs (hardboiled, cooled and chopped)

3/4 cup

cherry tomatoes (halved)

5 oz

container salad greens (or the equivalent fresh greens)