Heat some oil in a saucepan, and give the breadcrumbs, coconut flour and seasoning a good mix in a mixing bowl.Dip the chicken breasts in egg and transfer to the crumb mix. Cover the chicken breast with crumbs.Shallow fry the breasts in hot oil, turning over as it turns golden, until done.Allow to rest on paper towel, while frying the bacon bits until crispy in another frying pan.Combine the crispy bacon with sun dried tomato.Assemble the salad by arranging the green leaves on a salad plate, followed by cucumber ribbons and crumbed chicken breasts. Serve with relish.
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