|Thai Chicken Salad|
Via Wendy Polisi
Thai Chicken Salad
1 tablespoon coconut oil
1 small red onion, chopped fine
1 teaspoon minced garlic
1 pound boneless skinless chicken
4 tablespoons lime juice
3 tablespoons fish sauce (Red Boat brand)
1 inch piece fresh ginger, peeled and grated (or 2 drops Ginger Essential Oil)
2 teaspoons red pepper flakes
Honey, to taste
3 tablespoons extra virgin olive oil
4 cups shredded Napa cabbage
1 red pepper, diced
3 carrots, grated
2 scallions, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup raw cashews, toasted and chopped
Heat coconut oil over medium high heat. Add onion and garlic and cook for two minutes. Add chicken and saute until browned and the chicken is fully cooked. Allow to cool and shred chicken.
Make dressing by whisking together lime juice, fish sauce, ginger, and red pepper flakes. Slowly whisk in olive oil until emulsified. Add honey to taste.
In a large bowl combine cabbage, red pepper, carrots, scallions, basil, cilantro and chicken. Toss with dressing. Top with cashews and serve.
|No-Mayo Chicken Salad|
Via Skinny Ms.
No-Mayo Chicken Salad
Yields: 6 servings
1 pound chicken breast, cut into bite size pieces
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1/4 teaspoon kosher or sea salt, more to taste
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved or quartered
1/2 cup diced celery
1 tablespoon freshly chopped dill or 1 teaspoon dried
1/4 cup freshly chopped parsley
6 large lettuce leaves for serving
In a large skillet over medium heat, add 1 tablespoon olive oil, sauté chicken until golden brown.
While cooking the chicken, in a small bowl, mix remaining 3 tablespoon olive oil, lemon juice, salt and pepper. After chicken turns golden, transfer to a serving bowl and toss in tomatoes, celery, dill, and parsley. Drizzle with dressing and combine, or serve on the side.
Serve salad on a bed of lettuce. Enjoy!
|Pineapple-Pecan Chicken Salad|
Via The Kitchen is My Playground
Pineapple-Pecan Chicken Salad
3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
dash of black pepper
1/2 c. mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice
Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.
Chill for about 30 minutes before serving to allow flavors to meld.
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