Cut the chicken breast into 3” pieces.
Place the almond flour, coconut flour & za’atar into one bowl, whisked eggs into a second bowl and gf flour into a third bowl.
Salt & pepper each of the three bowls.
Coat the chicken pieces in the GF flour, then egg, then almond flour mixture.
Pan fry in avocado oil until crispy.
Place the chicken on a paper towel, and immediately sprinkle with za’atar and salt.
In a large salad bowl, combine the salad ingredients.
In a small bowl, whisk together the dressing ingredients.
Mix the dressing into the salad immediately before serving and top each plate with the chicken schnitzel.