For Chicken:

• 2 Pasture Raised & Organic Boneless Skinless Chicken Breasts
• 1t Redmonds Real Salt
• Organic Avocado Oil

For Salad:

• 2 Heads Organic Romain Lettuce
• 1/2 Loaf of Cubed Home-Made Sourdough Bread
• 1t EV Olive Oil
• 1t Remonds Real Salt
• Thinly Sliced or Grated Pecorino Romano Cheese

For Dressing:

• 1/4 cup of Tahini
• 1 Organic Lemon Squeezed
• 1t Redmonds Real Salt
• 1t Organic Black Pepper
• 1 Clove of Organic Garlic
• 1T of EV Olive Oil
• ~1-2T Spring Water to Thin

1. Lightly coat the bottom of a cast iron skillet with Avocado Oil.
2. Remove Chicken from packaging, pat dry with cloth and sprinkle salt on both sides.
3. Place chicken on the cast iron skillet in a 400 degree oven for approximately 40 minutes. I recommend checking regularly as each oven and location varies the cooking time.
4. While the chicken is cooking, make the dressing.
5. Place the first 6 ingredients in a food processor and pulse, bringing all ingredients together. Add water slowly until it is the desired consistency. It should not be too watery but it should be a thiner consistency than ketchup.
6. Once the chicken is ready, place it on a cutting board to cool for 10 minutes before slicing. It should feel mostly firm but still juicy.
7. While the chicken is cooling, turn the oven on broil and place the cubed sourdough bread on a cooking sheet with olive oil and salt sprinkled on top. These cook very fast so watch them for about 1-3 minutes.
8. Again, cooking times vary depending on oven and location. You want them to be golden brown.
9. To prepare the salad, thinly slice the romaine lettuce into a large salad bowl.
10. Toss with the croutons and dressing.
11. Sprinkle cheese on top and serve with sliced chicken either mixed throughout or on top of the salad on individual plates.