With sunny and gorgeous weather upon us this weekend, it was the perfect time to recreate my own version of the dish. While the caveman grilled up the chicken outside, I worked on the dressings. Both came out quite deliciously, with the nut sauce in particular being almost impossible to stop sampling!
You can use any combination of lettuce and vegetables that you fancy here. I used some mixed greens and baby spinach, carrots, cucumber and red pepper.
Paleo Houston's Grilled Chicken Salad Copycat
1/4 cup coconut aminos
1/4 cup raw almond butter
1 tbs. freshly grated ginger
2 cloves garlic, minced
2 tbs. palm sugar
1 tbs. sesame oil
2 tbs. rice wine vinegar
Combine all ingredients in a blender and process until smooth. Put in refrigerator for at least half hour before serving, as this allows it to thicken up a bit.
1/3 cup olive oil
1/4 cup rice wine vinegar
3 tbs. raw honey
2 tbs. dijon mustard
juice of one lime
1 tsp. sesame oil
2 chopped green onions
1/4 tsp. pepper
pinch of salt
Mix all ingredients in a microwave-safe bowl. Heat for one minute to infuse oil with the lime. Allow to cool in fridge before serving
1/2-1 lb. grilled chicken breast, cut into strips
greens and vegetables of choice
To make salad, top greens and vegetables with grilled chicken. Evenly dress with lime vinaigrette and "peanut" sauce.