Thai Chicken Salad with Steamed Sweet Potatoes


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Thai Chicken Salad with Steamed Sweet Potatoes

Makes 4 servings

*Note: You can buy a pre-cooked chicken OR roast your chicken at home for this recipe.
* 1 roasted chicken
* 1 head romaine lettuce, chopped
* 1 bunch cilantro, chopped
* 1 large carrot, shredded
* 1 cup bean sprouts
* 2 scallions, chopped

Shred the chicken. Take the chicken and pull it apart into bite-sized pieces and put into a large mixing bowl. Add romaine lettuce, cilantro, carrot, bean sprouts, and scallions. Mix well and top with Thai Dressing.

Roasted Chicken

Makes 4-6 servings

* 1 whole chicken
* 1 tablespoon coconut oil
* 1 tablespoon garlic powder
* Sea salt and black pepper

Preheat the oven to 400 degrees Fahrenheit. 

Massage the raw chicken with coconut oil, garlic powder, sea salt, and black pepper. 

Bake for 1 hour to 1 ½ hours, depending upon the size of the chicken. 

You know the chicken is done when you poke the thickest part of the thigh and the leg and the juices run clear. 

Once the chicken is done, remove from the oven and allow the chicken to rest for at least 15 minutes before carving.

Thai Sesame Dressing

Makes ½ cup

* 2 to 3 heaping tablespoons almond butter OR SunButter
* 1 garlic clove, minced
* 2 tablespoons wheat free tamari
* 1 lime, juiced
* 2 teaspoons water
* 1 teaspoon apple cider vinegar
* ½ teaspoon sweetener
* 1 teaspoon sesame oil

Add all the ingredients to a small bowl and mix well. Serve with the Thai Chicken Salad.

Steamed Sweet Potatoes

Makes 2 servings (*Double batch for 4 servings if eating with Thai Chicken Salad)

* 2 sweet potatoes, chopped into bite-sized pieces
* 1 tablespoon coconut oil
* 1 lime, juiced
* Sea salt and black pepper

Steam the sweet potatoes. Fill a large pot with about 2 inches of water on the bottom. Place your metal steamer inside the pot, cover, and place over high heat. 

When the water is boiling, add the chopped sweet potatoes in one layer for even cooking. Cover and steam for about 5 to 7 minutes until soft. 

Remove from the pot to a serving plate. Add coconut oil, lime juice, sea salt, and black pepper to taste.