Ingredients
- For the Dressing:
- 2 tablespoons peanut butter
- 1 tablespoon olive oil
- 1/2 lime, juiced
- 3 tablespoons water
- 1 tablespoon dijon mustard
- 1/2 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 teaspoon garlic
- For the Salad:
- 1 tablespoon coconut oil
- 1 pound boneless, skinless chicken breasts, cut into small 1/2 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika powder
- 3/4 teaspoon garlic powder
- 8 cups curly lettuce, chopped
- 1/4 of small red onion, sliced thinly
- 1 cup fresh blueberries
- 1 cup raspberries
- 1/2 cup goat cheese
- 1/2 cup smoked almonds, chopped
Instructions
- Dressing: In a small blender, add all the ingredients for the dressing. Blend until smooth. Set aside.
- Salad: Toss the chicken with the salt, pepper, paprika and garlic powder.
- Preheat a skillet, over medium heat. Add the coconut oil to the preheated skillet.
- Add the chicken pieces, working in batches if you skillet is on the smaller size. This ensures the chicken sears and does not steam. Turn the chicken after a few minutes, or until golden brown. Finish cooking for 2 more minutes, or until no longer pink in the middle. Set chicken aside.
- In 4 bowls, layer the lettuce mix, red onions, fruit, goat cheese and smoked almonds. Top with chicken and drizzle with dressing. Serve immediately.
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