Happy Thursday friends! Can you believe tomorrow is already December? We are literally sprinting towards 2018. I can't seem to make time slow down!
This is my first official work week, working from home and it has been so awesome. I am obsessed with my job and all the new challenges that come with it. It's definitely been a huge change from my last job, but four days in and I can already tell I made the right choice for me and my family.
Anyways, the nice part about being home is I can prepare dinner earlier than 730pm. Last night, Adam had a work happy hour and wasn't sure exactly when he'd be home, so I wanted something I could pre-make and easily assemble when he got home.
This salad totally fit the bill and it's honestly my favorite salad ever. I could actually eat the dressing with nothing else. Try it for yourself, I swear you'll thank me.
This salad has a lot of steps, but if you do what I do, you'll have left overs for lunch. This dressing lasts in the fridge for about a week (if it lasts that long), so make extras and enjoy!
Ingredients
Thai "peanut" dressing (I doubled everything)
- 1⁄4 cup sunflower seed butter
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon coconut vinegar
- 1 tablespoon coconut aminos
- juice of 1⁄2 lime (about 1 tablespoon)
- 2 cloves garlic, chopped
- 1 teaspoon minced fresh ginger
- 1⁄2 teaspoon fine sea salt
- 1⁄2 teaspoon red pepper flakes\
For the salad
- 4 tablespoons ghee, divided
- 1 pound boneless, skinless chicken breast, pounded thin
- 1⁄4 teaspoon fine sea salt
- 1⁄4 teaspoon garlic powder
- pinch of black pepper
- 1 small sweet potato or yam, shredded
- 6 to 8 cups mixed greens
- 1 cucumber, diced
- handful of sliced carrots
- handful diced tomatoes
- 1⁄4 cup unsweetened shredded coconut
- roughly chopped green onions, for garnish
How to Make:
Dressing: Place all the ingredients in a food processor until smooth.
Salad:
- In a large sauté pan over medium heat, melt 2 tablespoons of the ghee.
- 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.
- While the chicken cooks, place the remaining 2 tablespoons of coconut oil in a small sauté pan over medium heat.
- Add the shredded sweet potato and a bit of salt and pepper and sauté for about 5 minutes, until soft.
- When the chicken is done, let it rest for 3 minutes, then slice it at an angle into strips.
- Arrange the salad: Place the greens in a large bowl, add as much dressing as you like, and toss to coat.
- Add some greens to each plate, then top with the chicken strips, sautéed sweet potato, cucumber, coconut, and cilantro.
- Serve immediately and enjoy!
This looks SO good! I order thai salads a lot but I've never made one!
ReplyDeleteLove this Thai chicken salad. Delicious and healthy. perfect for days with little time. Thanks for sharing.
ReplyDeleteGracias.
ReplyDelete