Using a food processor and the slicing blade, finely chop red cabbage and kale until fine. I put mine through twice.
Using the grater attachment, finely chop the carrots and mix everything together in a large bowl. Set salad aside.
Heat coconut oil in pan. Depending on the size of the chicken breast, you may want to slice them in half so that they cook quicker and more evenly. Pan fry chicken in the hot oil, turning until cooked through and golden on the outside.
To assemble the salad, place a generous amount of salad on the plate (about 2 handfuls). Sprinkle over chopped parsley. Add a couple of chicken strips on top and drizzle with tahini. If the tahini is a bit stiff, place it in the microwave for 30 seconds.
Finally, sprinkle over dukkah and serve with a wedge of lemon.
*Dukkah is a mixture of herbs, nuts and spices. I use the pistachio nut and spice blend from Table of Plenty which can be purchased at the supermarket in the spice isle.