Thai Coconut Chicken Salad

paleomg.com

Zytigg

subheading: For the thai “peanut” dressing (makes ⅓ cup):

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

subheading: For the salad:

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

Directions at paleomg.com

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