Thai Inspired Chicken Salad

Salad

• 5oz salad greens
• 1/4 C sliced almonds, toasted
• 1 green onion, thinly sliced
• 1-10oz can mandarin oranges (packed in juice, not syrup)
• 1/4 C cilantro leaves
• 1 red bell pepper, 1/4 inch thick slices
• 1/2 C shredded carrots
• 2oz alfalfa sprouts
• 2 chicken breasts (about 1 lb.)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Thai inspired salad dressing (recipe below)

Thai Inspired Salad Dressing

• 1 garlic clove, minced
• 1/4 tsp ground ginger
• 2 T cilantro leaves
• 2 T coconut aminos
• 1/4 C creamy almond butter (no salt, the only ingredient is almonds)
• 2 pitted dates, soaked in hot water for 15 minutes
• 1 tsp red curry paste
• 3 T avocado oil
• 2 T rice vinegar
• 1 tsp sesame oil
• 1 T lime juice
• 1/4 tsp sea salt
• 1-2 T hot water

‍

1. Sprinkle 1/2 teaspoon of sea salt and 1/4 teaspoon of pepper on both sides of the chicken breasts and grill the chicken until fully cooked and no longer pink.
2. Place all the salad dressing ingredients into a high-speed blender or jar wide enough to fit an immersion blender.
3. Blend everything until it’s fully combined.
4. In a large bowl, toss the salad greens, green onion, mandarin oranges, 1/4 cup of cilantro, bell pepper, and shredded carrots. Make sure everything is thoroughly combined and divide between two bowls.
5. Top each salad with almonds, alfalfa sprouts, and sliced chicken breast. Drizzle the dressing over the salads and serve with additional dressing on the side.