Happy first day of Spring everyone!
I am pumped to share this unbelievable Thai coconut chicken salad. It’s full of flavor and completely free of peanuts- you wouldn’t even miss them! The sunflower seed butter is a great substitute for peanut flavor, and the combination of coconut, chicken, cucumber and sweet potato is just magical.
I didn’t change much from the original recipe, just doubled it (because leftovers, duh) and added my edits to make it Whole30 compliant. Enjoy!
Prep Time: 15 minutes
Cook Time 15 minutes
Servings – 4
Recipe adapted from: PaleOMG
For the Thai “peanut” dressing
- ½ cup sunflower seed butter
- ¼ cup honey (omit if Whole30)
- ¼ cup olive oil
- ¼ cup chopped fresh cilantro
- 2 tablespoon coconut vinegar
- 2 tablespoons coconut aminos (If Whole30, up the amount to ¼ cup)
- Juice of 1 lime
- 4 cloves garlic, chopped
- 2 teaspoon minced fresh ginger
- 1 teaspoon fine sea salt
- 1 teaspoon red pepper flakes (omit for kid-friendly)
For the salad
- ½ cup coconut oil, butter, or ghee, divided
- 1 pound boneless, skinless chicken breast, pounded thin
- ½ teaspoon fine sea salt
- ½ teaspoon garlic powder
- Pinch of black pepper
- 1 sweet potato or yam, shredded (about 3 cups)
- 1 batch Thai “Peanut” Dressing
- 10-12 cups mixed greens
- 1 large cucumber, diced
- ½ cup unsweetened shredded coconut
- Roughly chopped cilantro, for garnish
- 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.
- To make salad:
In a large sauté pan over medium heat, melt 4 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.
- 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.
MAKE IT KID-FRIENDLY
This is one of those meals I serve deconstructed to my kids – and they eat it all, almost. I sub out the sweet potato for carrots, but everything else gets eaten. They especially love the coconut on the salad.