Thai Coconut Chicken Salad v1
Ingredients
For the Thai “peanut” dressing
- 1⁄4 c almond butter
- 1 tbsp coconut nectar (or honey)
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro
- 1 tbsp coconut vinegar
- 1 tbsp coconut aminos
- juice of 1⁄2 lime (about 1 tablespoon)
- 2 cloves garlic, chopped
- 1 tsp minced fresh ginger
- 1⁄2 tsp fine sea salt
- 1⁄2 tsp red pepper flakes
For the salad
- 4 tbsp coconut oil
- 1 lb. boneless, skinless chicken breast, pounded thin
- ¼ tsp fine sea salt
- ½ tsp garlic powder
- pinch of black pepper
- 4 cups cauliflower rice
- 8 cups mixed greens
- 1 cucumber, diced
- 1⁄4 cup unsweetened shredded coconut
- Cilantro to top the salad with!
Directions
1) To make dressing: Place all the ingredients in a food processor or blender and process until smooth. Put in the refrigerator to cool before using. Store the dressing in a closed container in the fridge for up to 1 week.
2) To make salad: In a large sauté pan over medium heat, melt 2 tablespoons of the coconut oil. Season the chicken on both sides with the salt, garlic powder, and pepper, then place in the hot pan. Cook for 3 to 4 minutes per side, depending on thickness, until the chicken is cooked through and no pink remains.
3) While the chicken cooks, place the remaining 2 tablespoons of coconut oil in a small sauté pan over medium heat. Add the raw cauliflower and a bit of salt and pepper and sauté for about 5 minutes, until soft.
4) When the chicken is done, let it rest for 3 minutes, then slice it at an angle into strips.
5) Arrange the salad/meal prep containers. Add some greens to each plate, then top with the chicken strips, sautéed cauliflower rice, cucumber, coconut, and cilantro! Wait to dress the salad until you are going to eat so it does not get soggy!