Crispy Chicken Thai Salad



Crispy chicken slices are layered over a bed of fresh greens and vegetables in this delectable Paleo, gluten-free, and dairy-free Thai-inspired salad, garnished with crunchy cashews and sesame seeds.

Ingredients:
  • 2 chicken breasts, thinly sliced
  • 2 tablespoons coconut aminos
  • 2 tablespoons arrowroot powder
  • 2 tablespoons coconut oil
  • 4 cups mixed greens
  • 1 cucumber, thinly sliced
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1/4 cup cilantro leaves
  • 1/4 cup chopped cashews
  • 2 tablespoons sesame seeds

Instructions:

In a bowl, marinate chicken slices with coconut aminos for 15 minutes

Coat marinated chicken slices with arrowroot powder

In a skillet, heat coconut oil over medium-high heat

Cook chicken slices until crispy and golden brown, about 3-4 minutes per side

Set aside

In a large bowl, combine mixed greens, cucumber, carrot, bell pepper, and cilantro

Top the salad with crispy chicken slices

Sprinkle with chopped cashews and sesame seeds

Serve immediately


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