Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad

Juli Bauer’s Paleo Cookbook Sneak Peek Recipe: Thai Coconut Chicken Salad

I can’t really say enough about this salad other than I absolutely, positively, 100% adore it. And if you’ve known me for any of the 3-4 years I’ve been blogging, you know I hate salads. HATE. I like everything that surrounds the salad, but none of the lettuce. Thankfully I started dipping my toes into arugula this year (ew, that sounds weird) and then decided some kinds of lettuce are actually edible. This salad makes me love lettuce, any kind that is thrown into the salad. Because it’s tossed in a dressing that’s creamy but still feels light, and topped with sautéed sweet potato and coconut. Don’t ever skimp on salad toppings, it’s just not worth it. No one should ever be in salad depression.

Ingredients

  • 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
  • 4 tablespoons coconut oil, butter, or ghee, divided
  • 1⁄2 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 (about 2 cups)
  • 1 batch Thai “Peanut” Dressing
  • 6 to 8 cups mixed greens
  • 1 cucumber, diced
  • 1⁄4 cup unsweetened shredded coconut
  • roughly chopped cilantro, for garnish
Read the whole recipe on PaleOMG - Paleo Recipes