Making a chicken salad can often be boring but this sweet and tangy sauce is amazing!! It's also great if you have a nut allergy since it's made with sunflower butter. I think I could sit and eat spoonfuls of this dressing...but I won't because that would be weird.
Thai Coconut Chicken Salad
Serves: 2Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
4 tbsp coconut oil, butter or ghee, divided
2 chicken breasts, cut into strips
1/4 tsp sea salt
1/4 tsp garlic powder
pinch of black pepper
1 sweet potato (shredded - I used the shredder on my food processor)
1 batch Thai "peanut" dressing (below)
6 to 8 cups mixed greens
1 cucumber, diced
1/4 cup unsweetened shredded coconut
Thai "peanut" dressing:
1/4 cup sunflower seed butter (no sugar added)
2 tbsp honey
2 tbsp olive oil
2 tbsp chopped fresh cilantro
1 tbsp coconut vinegar
1 tbsp coconut aminos
juice of 1/2 lemon (1 tbsp)
2 cloves garlic
1 teaspoon ginger
1/2 tsp sea salt
1/2 tsp red pepper flakes
Directions:
1. Place all ingredients for the Thai dressing in a food processor mix until smooth. Put in the refrigerator until salad is ready.
2. In a large saute pan, heat 2 tbsp of coconut oil over medium heat. Season chicken on both sides with salt, garlic powder, and pepper and add to pan. Cook 3 to 4 minutes each side or until cooked through with no pink.
3. In a small saute pan, heat 2 tbsp of coconut oil over medium heat. Add the shredded sweet potato, with a pinch of salt and pepper and saute until soft. About 5 minutes.
4. To arrange the salad, place the greens in a large bowl, add the desired amount of dressing and toss to coat. Add some greens to each plate, top with chicken strips, sweet potato, cucumber and coconut.
Original recipe by Juli Bauer in Julie Bauer's Paleo Cookbook
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