Add spices to your flour and place into a medium bowl. Beat your egg in a separate bowl.
Dip chicken first into the flour, then into the egg, and then back into the flour and set aside until you dip all of the pieces.
Heat a skillet over medium/high heat and add the coconut oil.
Pan-fry the chicken in coconut oil for about 4 minutes per side, or until cooked through and crispy on the outside. Set chicken aside on a paper towel-lined plate.
On a large plate or in a medium bowl, combine your salad ingredients.
In a food processor or blender, add vinaigrette ingredients and process until blended.
Top salad with dressing and sliced chicken tenders.
Notes
~You could try substituting other flour for the cassava flour- like all-purpose or gluten-free flour. Coconut flour may also work, too. I have only tried this with cassava flour, though! ~Leave off the chicken if you want this as a side salad, or use other protein in place of the chicken if you prefer.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/strawberry-kiwi-salad-crispy-chicken-cilantro-vinaigrette/