Description
Full of crunch, spice and all the flavors!
Ingredients
Scale
- 1 sweet potato, small diced
- 2 tablespoons coconut oil or olive oil, divided
- 2 boneless skinless chicken breasts
- 6 cups of mixed greens (I like the herb blend and add a little bit of arugula in it too)
- 1 medium to small cucumber, sliced thinly
- small bunch fresh cilantro, roughly chopped
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons or so roasted + lightly salted peanuts
- Peanut Dressing – recipe below
- red pepper flakes- to garnish, if desired
Peanut Dressing
- 1/4 cup peanut butter
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon coconut vinegar (or white balsamic)
- 1 tablespoon coconut aminos (1/2 teaspoon soy sauce can be a sub)
- 1/2 lime, juice
- 1 large garlic clove
- 1 heaping tablespoon fresh ginger
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon hot sauce (I used Sriracha)
- 1 pinch red pepper flakes
Instructions
- Preheat your oven to 400. On a baking sheet, combine the diced sweet potato and 1 tablespoon oil. Sprinkle with salt and pepper. Roast for 10 minutes or until the sweet potatoes pieces are toasted brown + tender in the middle. Remove from the oven and let cool.
- While the sweet potatoes cook, heat a sauté pan over high heat with the remaining 1 tablespoon of oil. Sprinkle both sides of the chicken breasts with salt and pepper. When the pan is hot, add the chicken and cook for 4 minutes, flip over and cook for 6 minutes or until the chicken is fully cooked. Remove from the heat and let cool on a cutting board.
- When the chicken has sat for at least 6 minutes to rest, slice thinly with a sharp knife at an angle. To assemble the salad, place the mixed greens in shallow bowl or large plate. Add the sweet potato and cucumber around the plate. Arrange the sliced chicken in the middle. Add in the chopped cilantro, shredded coconut and peanuts.
- Drizzle the dressing on top and sprinkle the red pepper flakes on top (if desired).
To make the dressing
- Blend all ingredients in a food processor or blender until smooth.
- It can be stored for 1 week in an air tight container – but it won’t last that long.
- Prep Time: 10
- Cook Time: 15
- Category: salad