Thursday, July 25, 2013

Paleo Chicken Satay Salad

I had planned to make tonight's dinner as two different entities: chicken with a dipping sauce alongside a big arugula salad. As I was making the meal, however, I got the idea to incorporate both together. If you prefer to go with the first option, just skip the vinegar for the dressing and dip away!

I did use goat's milk yogurt to marinate the chicken; you could use a coconut milk-based yogurt or simply use coconut milk and the same seasonings (which would be similar to this lime and coconut chicken).
chicken served without salad
Paleo Chicken Satay Salad

1 lb. chicken breast tenders
1 cup plain yogurt
1 tbs. grated fresh ginger
1 tbs. curry powder
2 -3 minced garlic cloves
1/2 tsp. salt
1/4 tsp. pepper

Whisk together yogurt with ginger, curry powder, garlic, salt and pepper. Pour into a mag and add chicken. Allow to marinate in refrigerator for at least an hour but as long as you’ve got.

When ready to cook the chicken, preheat broiler. Line a baking sheet with tin foil. Remove chicken from the marinade and broil on baking sheet for 5-7 minutes per side or until done.

1/4 cup raw almond butter
1/2 tsp. sriracha sauce
1 tsp. palm sugar
1 tbs. coconut aminos
juice of one lime
2 tbs. rice wine vinegar
1/4 cup hot water

To prepare dressing, combine nut butter with sriracha, palm sugar, aminos, lime juice and vinegar. Gradually pour in hot water to help thin and smooth out the sauce.

greens of choice
1/2 ripe mango, diced
1/2 avocado, diced
small handful of raw cashews
minced cilantro, to garnish

To compose salad, combine greens, mango, avocado and cashews in a large bowl. Place cooked chicken on greens and then top with dressing. Sprinkle with minced cilantro, if desired, before tossing.